Ricotta and Orange pair really well in this quick bread. Of course I used fresh strawberries from the Farmers Market. Enjoy!!
- • 1 ½ cups cake flour
- • 2 ½ tsp. baking powder
- • 1 tsp kosher salt
- • ¾ cup (1 ½ sticks) butter, room temp, plus more to grease the baking pan
- • 1 ½ cups whole milk ricotta cheese
- • 1 ½ cups sugar, plus 1 Tbsp.
- • 3 large eggs
- • 1 tsp. vanilla extract
- • 1 orange, zested
- • 2 Tbsp. Amaretto
- • Powdered sugar, for dusting
- • 1 pint strawberries, hulled and quartered, or 3 oranges cut into supremes
- Preheat the oven to 350° F. Grease a 9x5x3-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 one 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 45-50 minutes. 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.
- Meanwhile, place the strawberries (or oranges, if you prefer) in a small bowl with the remaining 1 Tbsp. 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.
- Serving Size: 6