Almond Ricotta Pound Cake
I’ve been working with Miceli’s Dairy to come up with new recipes that use ricotta cheese and boy has it been fun. I’m finding that the ricotta really lends a hand to the moisture in a lot of baked goods. This Almond Ricotta Pound cake took a little finesse to get just right but once I did, WOW!
Almond Ricotta Pound Cake
- Prep Time
10 min
- Cook Time
50-60 min
- Total Time
1 hr 10 min
- Servings
1 loaf
- Difficulty
Medium
Ingredients
- ½ cup butter at room temp
- 1 ½ cups sugar
- 1 ½ cups Miceli’s whole milk ricotta- use full fat
- 2 eggs at room temp
- 1 tsp almond extract
- 1 ½ cups flour
- 2 tsp baking powder
- 1 tsp salt
- 1/3 cup sliced almonds
- Powdered sugar to garnish
Instructions
- Preheat oven to 350° F and thoroughly coat your 9-inch loaf pan with non-stick baking spray or butter. You could even line it with parchment paper to make removal from the pan easier. Set aside.
- In an electric mixer fitted with a paddle attachment, cream the softened butter and sugar until pale and fluffy for 2-3 minutes. You will need to scrap down the sides once during the process.
- Add in the ricotta and mix again for another minute.
- One at a time, add in your eggs. Ensure that each egg is fully incorporated, and the sides are scraped down before the addition of the next egg. Repeat until both eggs are combined into the wet ingredients. Add your almond extract and mix again for 20-30 seconds.
- To the wet mixture, add in the flour, baking powder, and salt until just combined. You do not want to over mix your batter, or you will result in a very dense cake. Remove from mixer and give it one more mix with a rubber spatula to ensure there is no flour at the bottom of the bowl. Small lumps here and there are totally fine.
- Carefully pour into your prepared loaf pan and evenly spread out. Evenly sprinkle the almonds over the top and bake in the oven for 50-60 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from oven and allow to slightly cool in the pan before removing and allowing to cool further on a cooling rack.
- Garnish with more almonds and a dusting of powder sugar.
Tips
- Pound cake is slightly denser than traditional cake, however you still want to avoid over mixing the batter. This really goes for any cake you’re making. Over mixing can result in a stiff, dense cake.
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