How To make California Ricotta Cake
1 pk Devil's food cake mix
-18.25-oz size 1 Container ricotta cheese
-15-16 oz size 1/3 c Powdered sugar
1/3 c Heavy cream
2 ts Vanilla extract
2 ts Grated orange zest
1/3 c Semisweet chocolate chips
-miniature size 2/3 c Roasted almonds; diced
2 tb Orange-flavored liqeur
Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Prepare cake mix according to package directions. Turn batter into prepared pans. Bake according to package directions (30-35 minutes). Let cake cool in pans 15 minutes, then unmold and let cool completely on wire racks. In a medium bowl, combine ricotta cheese, powdered sugar, cream, vanilla, and orange zest. Beat with an electric mixer on medium speed untl light and fluffy, about 2 minutes. Stir in chocolate chips and 1/3 cup almonds. Sprinkle 1 tablespoon orange liqueur over top of each cake layer. Stack cake layers together with cheese filling in between and on top and sides. Sprinkle remaining 1/3 cup almonds around top edge of cake in a 1-inch-wide ring. Refrigerate until serving time. Source: 365 Great Chocolate Desserts. Shared and MM by Judi M. Phelps (G.PHELPS1) GENIE, (JPHELPS) NVN -----
How To make California Ricotta Cake's Videos
Strawberry Ricotta Cake Recipe
Strawberry ricotta cake - soft, melt-in-your-mouth, delicious! Easier to make than regular cheesecake but just as good. It’s just what we need to bring us out of this chill and into spring!
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HOW-TO: Ricotta Cake With Mascarpone Crema, Chef Jay Abrams, Local Kitchen
Global Flavors Recipe How-To: Ricotta Cake With Mascarpone Crema, Chef Jay Abrams, Local Kitchen
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Courtney Rich's Olive Oil Ricotta Cake - Home & Family
Courtney Rich is baking a delicious cake with a homemade strawberry compote.
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Strawberry ricotta cake with olive oil
An Italian-inspired dessert full of summer strawberry goodness!
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Lemon Ricotta Pound Cake - Homemade from scratch recipe
- Ingredients and measurements below
Lemon pound cake is a classic dessert recipe that is a no brainer for any party, picnic, dinner or other gathering. I wanted to make a twist on the basic lemon pound cake by adding ricotta cheese and making it even more delicious. And for a really special version of lemon ricotta pound cake, I wanted to make it homemade and completely from scratch. Serve it with fresh strawberries or blueberries, homemade whipped cream and some house made glaze or any topping of your choice and you'll be the dessert hero. Watch me make it in the video below.
NOTE: After recording the video and making another batch of the cake, I decided that the baking time is closer to an hour and a half, even though I said an hour to an hour and a quarter in the video. It's a super moist cake so I recommend erring on the side of baking it closer to an hour and a half. Leave a comment to let me know how yours turned out.
Ingredients:
1 ½ cups (3 sticks) – salted butter, softened
3 cups – white granulated sugar
6 large – eggs (room temp.)
3 cups – sifted Cake Flour like Swans Down
½ teaspoon – almond extract (optional)
1 tablespoon vanilla extract
1 cup – Heavy whipping cream
3/4 cup full fat ricotta cheese
zest of one or two whole lemons
juice of one lemon
1 tsp. of lemon extract in place of almond extract (optional for super lemony flavor)
10-cup tube ban coated with 1 tablespoon melted butter and sprinkled with sugar
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GLAZE Ingredients (optional)
2 cups – powdered sugar
2 – 3 Table spoons– heavy cream
1/2 teaspoon vanilla extract
1 tablespoon lemon juice
Serve with
Fresh berries and homemade whipped cream
How to make this cake:
PREHEAT your oven to 325°F.
Butter and sugar a 10-cup tube pan.
Sift the cake flour once; then measure and set aside.
In a small bowl, juice one lemon and zest two - set aside
In a two cup measuring cup or a small bowl, add one cup of heavy cream, mix in the ricotta, vanilla, and almond extract and set aside.
In a large mixing bowl, cream the butter then gradually add sugar beating on medium speed until creamy. Add eggs, one at a time, beating just until blended after each addition. Then gradually add the cake flour and the whipped cream ricotta mixture, alternately beating on low speed. Don’t over beat. Stir in lemon juice and lemon zest. Pour into prepared pan.
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BAKE approx. 1 hour and 30 minutes or until a long wooden stick inserted in center of cake comes out completely clean. Cool in pan on wire rack 15 minutes. Remove from pan, and cool completely on wire rack.
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GLAZE (optional):
COMBINE powdered sugar in medium size bowl. Stir in 2-3 Tbsp. of heavy cream. Add vanilla extract and lemon juice. Beat until smooth and creamy, adding more cream 1 Tbsp. at a time if necessary. Drizzle over cooled cake.
lemon-ricotta-pound-cake-bundt-dessert-idea-video
Serve with fresh berries and homemade whipped cream. Smile.
Warm Blueberry Gooey Butter Cake with Lemon Ricotta Sherbet and Mixed Berries
Our friend Marie Reginato recreates this yummy dessert to help us vote for the 2020 Chef Invitational!