Strawberry Orange Ricotta Cake With Pistachios Recipes

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RICOTTA ORANGE POUND CAKE WITH STRAWBERRIES



Ricotta Orange Pound Cake with Strawberries image

Provided by Giada De Laurentiis

Categories     dessert

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
1 1/2 cups whole milk ricotta cheese
1 1/2 cups sugar, plus 1 tablespoon
3 large eggs
1 teaspoon vanilla extract
1 orange, zested
2 tablespoons Amaretto
Powdered sugar, for dusting
1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
  • Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.
  • Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.
  • To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.

STRAWBERRIES WITH RICOTTA CREAM AND PISTACHIOS



Strawberries with Ricotta Cream and Pistachios image

Provided by Bobby Flay

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 cup part-skim ricotta cheese
2 tablespoons light brown sugar
2 tablespoons orange liqueur (recommended: Grand Marnier), or fresh orange juice
1 pint strawberries, hulled and sliced
1/4 cup pistachios, toasted and coarsely chopped

Steps:

  • Place the ricotta in a small strainer set over a bowl and refrigerate for 30 minutes to drain the excess liquid.
  • Transfer the drained ricotta to a food processor or blender, add the brown sugar and orange liqueur, and process until smooth. (The ricotta mixture can be made up to 8 hours in advance, covered and kept refrigerated.)
  • Divide the strawberries among 4 dessert bowls and top each with a 1/4 cup of the ricotta mixture and sprinkle with the pistachios.

STRAWBERRY-ORANGE RICOTTA CAKE WITH PISTACHIOS



Strawberry-Orange Ricotta Cake with Pistachios image

Categories     Cake     Liqueur     Milk/Cream     Chocolate     Dessert     Bake     Ricotta     Strawberry     Orange     Pistachio     Chill     Jam or Jelly     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 20

Cake
1 cup shelled natural unsalted pistachios (about 4 3/4 ounces)
1/2 cup sifted cake flour (sifted, then measured)
4 large eggs, separated
2/3 cup sugar
Candied orange peel and syrup
1/3 cup water
1/3 cup sugar
1/3 cup 1x1/8-inch strips orange peel (orange part only)
3 tablespoons orange juice
2 tablespoons Grand Marnier or other orange liqueur
Frosting and filling
1 15-ounce container whole-milk ricotta cheese
3/4 cup powdered sugar
1 cup chilled heavy whipping cream
1 teaspoon vanilla extract
3 tablespoons finely chopped bittersweet (not unsweetened) or semisweet chocolate
2/3 cup shelled natural unsalted pistachios, lightly toasted, chopped
2 pints strawberries, hulled, sliced
1/4 cup seedless raspberry jam

Steps:

  • For cake:
  • Preheat oven to 375°F. Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper. Using on/off turns, finely chop 1 cup pistachios with flour in processor. Using electric mixer, beat egg yolks with 1/3 cup sugar in large bowl until thick, about 4 minutes. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually beat in remaining 1/3 cup sugar, continuing to beat until whites are stiff and glossy. Fold half of whites into yolk mixture, then gently fold in half of pistachio mixture. Fold in remaining pistachio mixture, then remaining whites.
  • Divide batter between prepared pans. Bake until tester inserted into center of cakes comes out clean, about 15 minutes. Cool cakes completely in pans on rack.
  • Run knife around edge of each pan to loosen cakes. Invert cakes onto 9-inch-diameter cardboard rounds. Tap sharply on work surface, if necessary, to release cakes from pans. Peel off parchment.
  • For candied orange peel and syrup:
  • Stir 1/3 cup water and sugar in heavy small saucepan over medium heat until sugar dissolves. Add orange peel; simmer until translucent, about 12 minutes. Cool. Strain syrup into bowl; add orange juice and Grand Marnier and reserve. Finely chop orange peel.
  • For frosting and filling:
  • Blend ricotta cheese and powdered sugar in processor until very smooth, about 1 minute. Transfer to large bowl. Beat whipping cream and vanilla in medium bowl until firm peaks form. Fold cream mixture into ricotta mixture in 2 additions. Transfer 2 cups ricotta mixture to small bowl and reserve for frosting. Stir chopped chocolate and chopped orange peel into remaining ricotta mixture for filling. If necessary, chill frosting and filling until firm enough to spread.
  • Place 1 cake layer on platter; brush with half of reserved orange syrup. Spread chocolate-ricotta filling evenly over. Top with second cake layer. Brush remaining orange syrup over. Spread ricotta frosting over top and sides of cake. Chill until frosting firms slightly, about 2 hours. Gently press toasted pistachios onto frosting around sides of cake. (Can be made 1 day ahead. Cover with cake dome; keep chilled.)
  • Overlap strawberry slices in concentric circles atop cake. Stir jam in small saucepan over medium-low heat until melted. Brush melted jam over strawberries. (Can be made 1 hour ahead. Chill.)

EASY ORANGE RICOTTA CAKE



Easy Orange Ricotta Cake image

An easy recipe using a cake mix. The added ricotta cheese, orange juice, and orange zest kicks the flavors up a notch.

Provided by Yoly

Time 2h15m

Yield 16

Number Of Ingredients 10

1 (15.25 ounce) package orange cake mix (such as Duncan Hines® Orange Supreme)
4 large eggs
1 cup whole-milk ricotta cheese
⅓ cup canola oil
¼ cup orange juice
1 tablespoon grated orange zest
½ teaspoon orange extract
1 cup powdered sugar
2 tablespoons orange juice, or as needed
1 tablespoon grated orange zest

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Prepare cake: combine cake mix, eggs, ricotta cheese, oil, orange juice, orange zest, and orange extract in a large bowl. Mix until batter is well combined. Pour batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes. Carefully invert onto a serving platter and let cool completely, about 1 hour.
  • Prepare glaze: mix powdered sugar, orange juice, and orange zest together in a small bowl. Drizzle glaze over the cooled cake.

Nutrition Facts : Calories 229.7 calories, Carbohydrate 30.5 g, Cholesterol 51.5 mg, Fat 10.2 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 213 mg, Sugar 20 g

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