OLIVE OIL AND RICOTTA POUND CAKE
Olive Oil and Ricotta Pound Cake -This is what I make when I feel like baking, but don't want to make something complicated. This is a simple cake that goes perfectly with a cup of coffee in the afternoon.
Provided by bakedbree
Number Of Ingredients 11
Steps:
- Whisk together flour, baking powder, and salt in a bowl. Set aside.
- Beat butter, ricotta cheese, sugar, olive oil, orange zest, and vanilla bean with an electric mixer. (There will be some lumps, not to worry.)
- Add dry ingredients and beat until light, about 3 minutes.
- Add eggs one at a time, beating well after each addition.
- Cut the chocolate bar into small chunks. Fold in chocolate. I like to reserve a little to add to the top. I think that it looks pretty.
- Pour batter into two loaf pans, (mine came from Sur la Table) and sprinkle with the reserved chocolate.
- Bake in a preheated 350 degree oven for 40 to 45 minutes. You can make this into 8 mini loaves, or one large loaf. The baking time will differ, so keep your eyes on it.
Nutrition Facts : Calories 0 calories, Fat 0 grams fat
RICOTTA OLIVE OIL CAKE RECIPE WITH LEMON AND ALMONDS
While this Ricotta Olive Oil Cake Recipe with Lemon and Almonds may sound a little odd because of the use of olive oil, let me ease your tension because this cake is absolutely amazing. The olive oil taste is incredibly subtle and provides fat to the cake along with delicious lemon and almond flavors!
Provided by Chef Billy Parisi
Categories Dessert
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- In a large mixing bowl whisk the ricotta, olive oil, sugar, and zest until completely combined.
- Next, add in one egg at a time and they are completely mixed in.
- In a separate large bowl whisk together the flour, almond meal baking powder, baking soda, and salt until combined. Whisk well to ensure and clumps are removed.
- Transfer the dry ingredients into your wet ingredients and whisk together just until everything is combined.
- Pour the batter into a 9" spring form pan and bake for 60-70 minutes or until browned on top and firm in the center.
- Place the cake onto a cooling rack and let it cool to room temperature before decorating and serving.
Nutrition Facts : Calories 4056 kcal, Carbohydrate 384 g, Protein 84 g, Fat 253 g, SaturatedFat 59 g, Cholesterol 679 mg, Sodium 1225 mg, Fiber 11 g, Sugar 308 g, ServingSize 1 serving
RICOTTA CAKE
Our Neapolitan cake is soft as a down pillow, creamy like custard, and lightly flavored with vanilla and cinnamon. Serve wedges at room temperature with an easy sauce of fresh strawberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Bring milk to a boil in a large saucepan over medium-high heat. Stir in rice, cinnamon, salt, and vanilla bean. Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes.
- Remove pan from heat. Stir in 3/4 cup granulated sugar. Cover; let cool, stirring occasionally. Discard vanilla bean.
- Preheat oven to 350 degrees. Butter and flour an 8-inch-round, 3-inch-deep springform pan. In a large bowl, combine the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar. Pour into prepared pan. Bake until golden on top and almost set in the center, 65 to 70 minutes; cover with foil if starting to brown too much. Transfer pan to a cooling rack.
- When cake has completely cooled, run a knife around edge to loosen. Gentlyremove ring; transfer cake to a serving platter. Sprinkle with confectioners' sugar, and serve with sauce.
RICOTTA OLIVE OIL CAKE
Enjoy this easy-to-make Ricotta Olive Oil Cake tonight! Put together a riff on a classic Italian dessert in 15 minutes with our recipe for Ricotta Olive Oil Cake. This rich pound cake is made with ricotta cheese and lemon zest.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Combine flour and baking powder. Beat all remaining ingredients except eggs in large bowl with mixer until blended.
- Add eggs, 1 at a time, mixing well after each addition. Gradually beat in flour mixture until well blended.
- Pour into greased and floured 9x5-inch loaf pan.
- Bake 1 hour 20 min. or until toothpick inserted in center comes out clean. Cool 5 min. Remove cake from pan to wire rack; cool completely.
Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
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