ITALIAN ORANGE RICOTTA CAKE
A moist, simply delicious orange ricotta cake baked in a tart pan, with an almond-flour cake batter and a creamy orange-infused ricotta filling.
Provided by Karen Tedesco
Categories Desserts
Time 50m
Number Of Ingredients 12
Steps:
- Heat the oven to 375 degrees. Brush the top, bottom and sides of an 8-inch springform pan with the melted butter.
- Whisk together the ricotta, honey and orange zest in a small bowl until combined.
- Combine the almond flour, all-purpose flour, baking powder and salt in a small bowl.
- In a standing mixer, beat the butter and sugar on medium-high speed until light and fluffy. Add the eggs one by one; lower the mixer speed and stir in the flour mixture until just combined.
- Scrape the batter into the prepared pan and spread so that it meets the edges of the pan. Evenly top the outside edge and the middle of cake with tablespoon-sized scoops of the ricotta.
- Bake 30-35 minutes. The cake should be golden and the batter around the ricotta lightly firm to the touch. Cool 10 minutes, then release the pan sides and cool the cake completely.
- Dust with powdered sugar before serving.
Nutrition Facts : ServingSize 1 serving, Calories 463 kcal, Carbohydrate 62 g, Protein 9 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 95 mg, Sodium 247 mg, Fiber 2 g, Sugar 46 g, UnsaturatedFat 9 g
STRAWBERRIES WITH RICOTTA CREAM AND PISTACHIOS
Provided by Bobby Flay | Bio & Top Recipes
Categories dessert
Time 40m
Yield 4 servings
Number Of Ingredients 5
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 & PISTACHIO OLIVE OIL CAKE
Try this versatile strawberry and pistachio cake made with olive oil and polenta or cornmeal. Perfect for afternoon tea or dessert, it's also gluten-free
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 1h20m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base of a 23cm cake tin. Put 200g of the pistachios in a blender, and whizz until it looks like ground almonds.
- Whisk the sugar and eggs together with an electric whisk until pale and fluffy - this should take about 5 mins. Add the olive oil, continually whisking, then fold in the ground pistachios, cornmeal or polenta and baking powder with a pinch of salt. Fold in the strawberries, then scrape into the tin. Roughly chop the remaining pistachios and scatter over the top.
- Bake for 50-55 mins until golden and risen. Leave to cool in the tin to room temperature before transferring to a cake stand or plate. Dust with icing sugar and serve with crème fraîche or yogurt and extra strawberries.
Nutrition Facts : Calories 479 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
RICOTTA POUND CAKE WITH STRAWBERRIES
This is a fantastic spring and summer dessert, especially when its dressed up with fresh seasonal strawberries. The ricotta adds a really moist and almost creamy texture to the cake, and the addition of orange zest and a splash of amaretto give it a lot of beautiful and subtle flavor. This one's a favorite for sure!
Provided by Giada De Laurentiis
Categories Dessert
Time 55m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 8, Calories 530
PISTACHIO-RICOTTA CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield 10 to 12 slices of cheesecake
Number Of Ingredients 14
Steps:
- Make the crust: Position a rack in the lower third of the oven; preheat to 325˚. Spread the whole and chopped pistachios on a rimmed baking sheet (keep them separate) and bake until toasted, about 10 minutes. Let cool.
- Set aside the chopped pistachios in a small bowl. Pulse the toasted whole pistachios in a food processor along with the shortbread cookies and granulated sugar until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press the mixture into the bottom of an 8-inch round springform pan. Bake until set around the edges and no longer puffed, about 20 minutes. Transfer to a rack; let cool 10 minutes.
- Meanwhile, make the filling: Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and thickened, about 5 minutes. Add the ricotta, pistachio paste, lemon zest, vanilla and almond extracts and salt and continue beating until smooth, about 2 minutes. Add the green food coloring and beat until combined.
- Pour the filling over the crust. Bake until the cheesecake is puffed and the edges are set but the center still jiggles slightly, about 1 1/2 hours.
- Transfer the cheesecake to a rack and let cool to room temperature, 2 to 3 hours. Run a thin knife around the edge of the cheesecake to loosen, then remove the springform ring. Serve at room temperature or cover and refrigerate until chilled, at least 2 hours or overnight. Dust with confectioners' sugar and sprinkle with the toasted chopped pistachios before serving.
STRAWBERRY-ORANGE RICOTTA CAKE WITH PISTACHIOS
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
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.)
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4.4/5 (52)Total Time 1 hr 5 minsCategory DessertCalories 263 per serving
- In the bowl of an electric stand mixer fitted with the paddle attachment combine eggs, ricotta, butter and almond extract until smooth; add dry ingredients until just blended. Fold in strawberries.
- Pour batter into prepared pan and bake until golden brown and when a tester comes out clean, about 50-60 minutes. Let cool, then remove from pan, slice and serve.
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Cuisine Modern New ZealandCategory Dessert, Afternoon TeaServings 23Total Time 1 hr 25 mins
- Cream the butter and sugar until pale and creamy. Add in the egg yolks, one at a time, and beat until smooth. Slow the beater, then add in the cornflour, ground almonds, ricotta, vanilla, lemon zest and salt, mixing to a smooth batter.
- Whisk the egg whites to soft peaks and gently fold into the cake batter until combined. Scrape into the prepared tin and smooth over the top.
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From thelittleepicurean.com
Reviews 10Servings 6Cuisine AmericanCategory Breakfast, Snack
- Pour milk, cream, salt and vinegar in a heavy-bottomed sauce pot. No need to stir ingredients together. Place pot on a stove over medium-high heat and bring to a boil.
- Adjust oven to broiler setting. Place cut strawberries in an oven safe baking sheet or dish. Sprinkle with sugar. Place in broiler for 2 minutes. Stir strawberries and add additional sugar, if necessary. Broil for another 1-2 minutes until strawberries have started to soften and expel juices. Remove from the oven and allow to cool slightly.
- Spread chilled ricotta over toast. Top with warm strawberries. Drizzle honey over strawberries and top with pistachios. Enjoy immediately.
RASPBERRY ORANGE PISTACHIO RICOTTA CAKE - BAKED BREE
From bakedbree.com
4.6/5 (18)Total Time 1 hr 5 minsCategory CakeCalories 355 per serving
- Preheat oven to 350°. Line a 9-inch springform pan with parchment paper and spray with cooking spray.
RICOTTA-ORANGE POUND CAKE WITH PROSECCO ... - FOOD & WINE
From foodandwine.com
4/5 Category CakeServings 8Total Time 2 hrs 15 mins
- Preheat the oven to 350°. Butter a deep, 9-inch round cake pan. In a bowl, whisk the cake flour, baking powder and salt. In another bowl, beat the ricotta, 1 1/2 sticks of butter and 1 1/2 cups of the sugar at medium-high speed until smooth. Beat in the eggs one at a time until just incorporated, then beat in the amaretto, vanilla and orange zest. Beat in the dry ingredients in 3 batches just until incorporated.
- Scrape the batter into the prepared pan and bake for 50 minutes, until a toothpick inserted in the center comes out with a few crumbs. Transfer to a rack to cool for 20 minutes; unmold and let cool completely.
- In a bowl, toss the strawberries with the Prosecco and remaining 2 tablespoons of sugar and let stand at room temperature until juicy, about 30 minutes.
- Dust the pound cake with confectioners’ sugar. Cut into wedges and serve with the strawberries and whipped cream.
RICOTTA CAKE WITH STRAWBERRIES - BROOKLYN SUPPER
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5/5 (1)Category DessertServings 6Total Time 50 mins
- In a large bowl, combine the flour, cornmeal, baking powder, baking soda, sea salt, and sugar. In a small bowl, lightly beat the egg, and then stir in the ricotta, orange zest, and vanilla. Mix the wet ingredients into the dry. Finally, fold in the olive oil.
- Spoon batter into the prepared cake pan. Slide into the oven, and bake for 35 minutes, or until the top is a rich golden brown and a toothpick inserted in the center comes out with just a few crumbs attached.
PISTACHIO AND RICOTTA CAKE - SOLO-DOLCE
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4.8/5 (4)Category Cakes And PiesServings 8Total Time 12 hrs 40 mins
- Combine cocoa cookies crumbs with sugar and butter, press onto the bottom of 24cm (9 inches) springform pan, and store in the fridge.
HONEY ORANGE BLOSSOM CAKE WITH PISTACHIO BUTTERCREAM ...
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5/5 (3)Servings 12Cuisine GreekCategory Dessert
- In a small saucepan, bring the honey, sugar, and water to a boil over medium high heat. Reduce heat to low and simmer for 10 minutes, then remove from heat and allow to cool until warm, then stir in orange blossom water. You can use more or less of the orange blossom water in the recipe depending on the strength of the brand you have. I used Nielsen Massey brand, but the flavor concentration can vary depending on the brand you have, so giving the syrup a taste and adjusting to your personal flavor preference is a good idea.
- Preheat the oven to 350 degrees Fahrenheit. Grease (3) 8-inch cake pans and line the bottoms with parchment paper. Set aside.
- Place the shelled pistachios in a food processor and blend until creamy and smooth (like a thick peanut butter in texture), about 1 minute. Set the pistachio butter aside.
CANNOLI CREAM STRAWBERRY SHORTCAKE - SNAPPY GOURMET
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5/5 (5)Total Time 4 hrsCategory DessertCalories 961 per serving
- Mix together sliced strawberries, 1/3 cup of granulated sugar, and orange juice in a large bowl or container. Cover and refrigerate for about 3 hours or more until strawberries are soft.
- Meanwhile, preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat. Place a large mixing bowl and beaters in the freezer (for whipped cream for cannoli cream for later).
- For shortcakes, whisk together the flour, 1/4 cup granulated sugar, baking powder, salt, and baking soda in a large mixing bowl. Cut in cold butter cubes with a pastry cutter (or 2 knives) until small crumbs form.
- In a small bowl whisk together buttermilk, egg, and vanilla until well combined. Mix into flour mixture until dough forms.
LEMON RICOTTA CAKE WITH TOASTED PISTACHIO FROSTING - BY ...
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Estimated Reading Time 3 mins
- Heat oven to 180 degrees C and line the base and sides of a 20cm round cake tin with baking paper.
- Place 100g of the castor sugar and the lemon zest in a food processor and blitz until finely ground.
- Then beat the butter, vanilla and sugar/zest mix together for about 10 minutes until pale and creamy.
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