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How To make Ricotta Cheese Poundcake
1 c Unsalted butter, softened
2 c Packed light brown sugar
6 Large eggs
2 ts Vanilla extract
Finely grated zest of 2 Lemons 2 c Unbleached flour
2 c Whole wheat flour
1 tb Baking powder
1 ts Salt
1 ts Nutmeg
1 3/4 c Milk or light cream
1 c Ricotta cheese
1. Preheat oven to 350F. Butter and lightly flour a 10 inch tube pan.
In a large mixing bowl, cream the butter with an electric mixer, gradually beating in the brown sugar. Add the eggs, one at a time, beating well after each one. Beat in the vanilla and lemon zest. 2. Sift the flours, baking powder, salt, and nutmeg into another bowl,
adding any pieces of bran that remain in the sifter; set aside. Puree the milk or cream and ricotta cheese in a blender. 3. Stir the dry ingredients into the creamed mixture alternately with
the milk/ricotta; do this in several stages, beginning and ending with the dry ingredients. Do not beat the batter. Distribute the batter evenly in the prepared pan, then bake for approximately 1 hour and 15 minutes; a tester inserted in the center should come
out clean. 4. Cool the pan on a rack for 10 minutes, then invert it onto the rack
and cool the cake for at least one hour before cutting. Transfer the cake to a serving platter.
How To make Ricotta Cheese Poundcake's Videos
EASY RICOTTA BLUEBERRY CAKE
Hello! Today we will bake a light ricotta cake with blueberries. It is perfect for breakfast or a snack. Bon appetit and let's get started)))
INGREDIENTS:
750g ricotta cheese
4 large eggs
150g powdered sugar
150g blueberries
zest of 1 orange
COOKING METHOD:
1. In a bowl, stir together the ricotta with eggs and powdered sugar.
2. Add blueberries and orange zest, mix gently.
3. Pour the dough into a 20cm baking dish (line the bottom of the dish with baking parchment).
4. Bake at 350F/180C for 50-60 minutes.
#ricottacake #easycake #healthycake
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Cannoli Pound Cake | Italian Ricotta Pound Cake
Recipe at:
Cannoli Pound Cake is a moist and delicious recipe for classic ricotta pound cake using all of those cannoli flavors you love! Chopped pistachios, mini chocolate chips, orange zest, and ricotta cheese make this Italian pound cake truly a special recipe for any occasion.
Ricotta Pound Cake and Buttercream - Peggy's Kitchen
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Ricotta Orange Pound Cake Recipe - LeGourmetTV
LeGourmetTV Is Now Glen & Friends Cooking!
Moist and rich - this everything you could want from a pound cake.
Ingredients
1½ cups (375 mL) cake flour
2½ tsp (12 mL) baking powder
1 tsp (5 mL) coarse salt
¾ cup (175 ml) butter, room temperature
1½ cups (375 mL) ricotta
1½ cups (375 mL) sugar, plus 1 tablespoon
3 large eggs
1 tsp (5 mL) pure vanilla extract
1 orange, zested
½ tsp pure almond extract
Method:
Preheat oven to 350ºF (180ºC). Grease a 9 x 5 x 3 loaf pan with butter.
In a bowl whisk together the flour, baking powder, and salt.
Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes.
Cream in the eggs 1 at a time.
Mix in the vanilla, orange zest, and almond extract until combined.
Stir in the dry ingredients ,in two additions, until just mixed.
Pour the batter into the prepared pan and bake until a tester comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes.
Allow the cake cool in the pan for 10 minutes then gently remove the cake from the pan and let cool completely on a wire rack.
Let cool completely before slicing.
Yield: Serves 10 to 12.
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Italian Lemon Ricotta Cake Recipe - NO FLOUR
Italian Lemon Ricotta Cake Recipe - NO FLOUR
This cake melts in your mouth. It's a mix between a cake and a cheesecake. It's fragrant and delicious. I hope you give it a try.
RECIPE:
300 g ricotta (1 cup + 1/2 cup or 10.6 oz)
100 g sugar (1/2 cup)
40 g butter (3 tbsp)
3 eggs
50 g cornstarch (1/3 cup)
1 tsp vanilla extract
30 g lemon juice (2 tbsp)
lemon zest
NOTES:
- Use the same size pan as mine. This is the pan I used: OR you can buy the complete set of springform pans set:
- If the Ricotta you use it's wetter than the one I used, I suggest draining for a bit to remove the excess liquid.
- Clean and dry well the whisks before whipping up the egg whites
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????????RICETTA:
300 g ricotta
100 g zucchero
40 g burro
3 uova
50 g amido di mais
1 tsp estratto di vaniglia o una bustina di vanillina
30 g succo di limone
scorza di limone
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#lemonricottacake #italian #cake #lemon #ricotta
How to Make Giada's Ricotta Orange Pound Cake | Food Network
A delicate orange and almond pound cake is topped with fresh strawberries.
This video is part of Everyday Italian, hosted by Giada De Laurentiis.
Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. On Everyday Italian, Giada De Laurentiis shares updated versions of homey recipes from her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, dinner party or cozy date for two. Buon appetito!
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