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.
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.