One-Bowl, Orange-Ricotta Pound Cake

Name: One-Bowl, Orange-Ricotta Pound Cake
Prep time: 10 min
Cook time: 1 min
Total time: 1 min
Ingredients: 3 large eggs; 1 1/2 cups (364 g) whole-milk ricotta cheese; 3/4 cup (164 g) neutral oil, such as grapeseed oil, organic canola oil, vegetable oil, or olive oil; 2 tablespoons (26 g) orange-flavored liqueur such as Grand Marnier; 1 1/2 cups (320 g) granulated sugar; 1 teaspoon (6 g) kosher salt; zest of 1 orange; 2 1/2 (11 g) teaspoons baking powder; 1 1/2 cups (192 g) all-purpose flour

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Prep Time: 10 minutes

Cook Time: 1 hours

Total: 1 hours, 10 minutes

Servings: 1

Author : Alexandra Stafford

quick bread ricotta orange

Ingredients

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3 large eggs1 1/2 cups (364 g) whole-milk ricotta cheese3/4 cup (164 g) neutral oil, such as grapeseed oil, organic canola oil, vegetable oil, or olive oil2 tablespoons (26 g) orange-flavored liqueur such as Grand Marnier1 1/2 cups (320 g) granulated sugar1 teaspoon (6 g) kosher saltzest of 1 orange2 1/2 (11 g) teaspoons baking powder1 1/2 cups (192 g) all-purpose flour

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Instructions

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Step 1

Preheat the oven to 350ºF. Grease one 9×5-inch loaf pan with butter or nonstick spray. Line with parchment paper for easy removal, optional. Alternatively, grease three mini loaf pans.

Step 2

In a large bowl, whisk together the eggs and ricotta till blended. Add the oil and liqueur and whisk until blended. Add the sugar, salt, and zest, and whisk again to combine. Add the baking powder and whisk again to incorporate. Add the flour and use a spatula to incorporate until it is no longer visible.

Step 3

Pour the batter into the prepared pan or pans and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 50 to 60 minutes (or longer; about 35 minutes for mini pans). If you have an instant-read thermometer (love my Thermapen), it should register about 200ºF. Let the loaves cool completely in their pans, then turn out onto a rack. Do not wrap until completely cool.