Orange Ricotta Pound Cake. Delicious, moist, tender vanilla bean and orange infused ricotta pound cake. Individual slices served with orange caramel sauce, and orange mascarpone whipped cream.
Why You Should Make This Pound Cake
- it is the perfect brunch treat.
- garnished with whipped cream and caramel is a delicious dessert.
- the ricotta helps make this cake moist, and tender.
- one orange gives this cake amazing orange flavor.
- it will store for several days in an airtight container.
How To Make This Orange Ricotta Pound Cake
The oven is preheated to 350 degrees F. An 8-inch round baking pan is buttered on the sides and bottom. A parchment paper round is placed on the bottom of the baking pan.
Orange Ricotta Pound Cake
Slightly chilled butter is beaten in a stand mixer for a few minutes to aerate. Sugar is added to the stand mixer and beaten with the butter for several minutes until light and fluffy. Ricotta cheese is added to the sugar mixture and beaten until fully incorporated.
Three eggs are added, one at a time, and the cake batter is beaten after each addition long enough to incorporate the egg.
Vanilla bean paste, orange zest and orange juice are added and the cake batter is beaten long enough to enough to incorporate.
Cake flour, baking powder, and fine sea salt are combined in a small mixing bowl, whisked to combine and added to the cake batter in two batches. The flour is folded in using a large spatula. It’s a very gentle mix of the wet and dry ingredients. As soon as the streaks of flour have stopped I’m done mixing. It’s okay if the batter is a little lumpy. We do not want to over mix.
The pound cake batter is transferred to the prepared baking pan. A spatula is used to smooth the top. The cake is baked in a preheated oven for almost an hour. The cake center should be firm to the touch, and the cake top should be golden brown. The edges will be darker brown in color, and a toothpick inserted in the center will come out clean.
The cake is cooled in the pan on a wire rack for 15 minutes or more. I placed one hand on the cake, inverted the cake pan and removed the pan from the cake. The parchment round is removed and the cake is inverted back onto a serving platter.
Once cooled I cut the cake into individual slices. The slices are topped with orange caramel sauce and orange mascarpone whipped cream.
Orange Caramel Sauce
I heated about 1/4 cup homemade caramel sauce in a small bowl the microwave with 2 tablespoons fresh orange juice and stirred until the two were well combined.
Orange Mascarpone Whipped Cream
I chilled 1/2 heavy cream in the freezer for about 5 minutes. Using the whip attachment, I whipped 1/4 cup room temperature mascarpone cheese until smooth and creamy. I transfer the beaten cheese to a small bowl using a small spatula. I add the heavy cream to the stand mixer and beat on medium high until stiff. I add the reserved mascarpone cheese, a tablespoon of fresh orange juice, and a drop of range food gel to the stand mixer and beat on medium for about 30 seconds to combine.
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Other Brunch Recipes You Might Enjoy
Some of our most popular brunch desserts include coffee cake doughnuts, sticky buns, cinnamon rolls, and roasted strawberry muffins.
Orange Ricotta Pound Cake
Ingredients
- 170 grams unsalted butter (1 1/2 sticks), at room temperature
- 300 grams granulated sugar (1-1/2 cups)
- 400 grams fresh ricotta cheese (1-1/2 cups)
- 150 grams egg (3 large)
- 5 grams vanilla bean paste or vanilla extract (1 teaspoon)
- 6 grams fresh orange zest (1 tablespoon)
- 30 grams fresh orange juice (2 tablespoons)
- 170 grams cake flour (1-1/2 cups)
- 8 grams baking powder (1-1/2 teaspoons)
- 3 grams fine sea salt (1/2 teaspoon)
Orange Caramel Sauce
- 80 grams homemade or store bought caramel sauce (1/4 cup)
- 30 grams fresh orange juice (2 tablespoons)
- 12 each orange segments (supremes)
Orange Mascarpone Whipped Cream
- 120 grams mascarpone cheese (1/4 cup), room temperature
- 120 grams heavy cream (1/2 cup), chilled in freezer for 5 minutes
- 15 grams powdered sugar (2 tablespoons)
- 15 grams fresh orange juice (1 tablespoon)
- 1 each orange food gel
Instructions
- Preheat oven to 350 degrees F. Butter an 8-inch round cake pan. Line bottom of cake pan with parchment paper.
- Add butter to stand mixer. Beat on medium for 3 minutes.
- Add granulated sugar to butter in stand mixer. Beat on medium for 2 minutes.
- Add fresh ricotta cheese to sugar mixture in stand mixer. Beat on medium for 1 minute.
- Add eggs one at a time to sugar mixture in stand mixer. Beat on low until fully incorporated, after each addition.
- Add vanilla bean paste, fresh orange zest, and fresh orange juice to sugar mixture. Beat on low until fully incorporated, about 15 seconds. Scrape down the stand mixer bowl, if necessary.
- Add all-purpose flour, baking powder, and fine sea salt to a small mixing bowl. Whisk to combine. Add half the flour mixture to the stand mixer. Beat on low just until incorporated. Add remaining flour to stand mixer. Beat on low just until incorporated. Do not over mix.
- Transfer cake batter to prepared baking pan. Smooth top with small offset spatula.
- Bake in preheated oven for 50 minutes. Top should be firm to the touch, and a toothpick inserted in the center should come out clean.
- Remove baking pan from oven and place on wire rack to cool.
- Once cool, invert the cake to remove from the baking pan. Remove parchment paper from bottom of cake. Cut individual slices for serving.
- The orange ricotta cake can be stored in an airtight container for up to 3 days.
Orange Caramel Sauce
- Heat the caramel sauce and fresh orange juice until the caramel sauce is smooth and easy to stir. Stir the caramel until the orange juice is fully incorporated.
Orange Mascarpone Whipped Cream
- Add the mascarpone cheese to stand mixer. Using paddle attachment, beat the cheese until smooth and creamy, about 1 minute. Transfer the cheese to a small bowl. Set aside.
- Add the heavy cream to stand mixer. Using whip attachment, beat the heavy cream to stiff peaks.
- Add powdered sugar and beat long enough to incorporate.
- Add reserved mascarpone, fresh orange juice, and orange food gel. Beat long enough to incorporate and evenly disburse food coloring gel.
- Chill until ready to use.
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