Ingredients
- 1 1/2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup (1 ½ sticks) butter, room temperature (additional to grease the pan)
- 1 1/2 cups whole milk ricotta cheese
- 1 1/2 tablespoons cups sugar, plus 1
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 orange, zested
- 2 tablespoons Amaretto
- 1 pint strawberries, hulled and quartered
- Whipping cream
Ready In 45 Minutes
Servings: 8
Cooking Instructions
Step 1
- Preheat the oven to 350 F. Grease a 9 X 5 X 3 inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
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Step 2
- 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 one at a time.
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- Length: 3 minutes
Step 3
- Add the vanilla, orange zest, and Amaretto until combined.
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Step 4
- Add the dry ingredients, a small amount at a time, until just incorporated.
Step 5
- Pour the mixture into the prepared pan and bake until a tooth pick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45-50 minutes.
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- Length: 50 minutes
Step 6
- Let the cake cool in the pan for 10 minutes and then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.
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- Length: 10 minutes
Step 7
- Meanwhile, place the strawberries in a small bowl with the remaining one Tablespoon sugar.
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Step 8
- Let sit until the juices have pooled around the strawberries.
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Step 9
- Prepare whipping cream, flavoring it with vanilla and Amaretto.
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Step 10
- To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.
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Step 11
- Add a dollop of whipped cream.
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