Strawberry Orange Ricotta Cake With Pistachios Recipes

RICOTTA ORANGE POUND CAKE WITH STRAWBERRIES

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

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

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

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.