The ricotta pound cake with cinnamon, ginger, and almonds is truly delicious. In my fridge, there was some leftover artisanal ricotta, one of those special farm-to-table products that delight with their flavor but need to be consumed quickly as they have no preservatives. So I decided to use a few pantry items to bake this delightful ricotta pound cake with cinnamon, candied ginger cubes I made for Christmas and plenty of sliced almonds. The result was splendid: the ricotta pound cake with cinnamon, ginger, and almonds is incredibly soft yet firm – thanks to the ricotta and almonds – and it smells of ginger and cinnamon. Furthermore, decorated on top with more sliced almonds and sugar bits, it has a crunchy crust reminiscent of an Easter dove cake. A simple yet enchanting cake, perfect for breakfast and snack.
Also, check out the Passito Pound Cake with Amaretti and Pumpkin.
The pound cake is also delicious savory:
⁎ Apricot, Arugula, and Goat Cheese Pound Cake – Savory Recipe with Apricots
⁎ Savory Pound Cake with Fava Beans and Salami
⁎ Pound Cake with Zucchini, Walnuts, and Marjoram
⁎ Oat Cake: Gluten-Free Cake with Agretti and Dried Fruits
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 433.64 (Kcal)
- Carbohydrates 49.85 (g) of which sugars 24.32 (g)
- Proteins 9.53 (g)
- Fat 23.66 (g) of which saturated 4.25 (g)of which unsaturated 18.38 (g)
- Fibers 2.25 (g)
- Sodium 63.43 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
What is needed to prepare the ricotta pound cake
- 5/8 cup ricotta
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup almond milk (plant-based or dairy, your choice)
- 2 cups all-purpose flour
- 2 eggs
- 1 packet baking powder
- 2.8 oz candied ginger (in cubes)
- 2.1 oz almonds (sliced or chopped)
- 1 tsp ground cinnamon
- 0.35 oz almonds (sliced, for the surface)
- 0.35 oz sugar bits (for the surface)
- 1 tbsp powdered sugar (for the surface after baking)
Tools
This pound cake is mixed by hand in a glass bowl, but to speed up the process and achieve a better result, I used my stand mixer. I’m talking about my kitchen friend that you all know by now, the Kenwood KVL8320S Chef Titanium SYSTEM PRO.
How to prepare the ricotta pound cake with cinnamon, ginger, and almonds
Let’s start by beating the ricotta with the sugar for a few minutes until it becomes shiny and fluffy. Then add the eggs, one at a time, ensuring they are well incorporated. Next, add the vegetable oil and milk slowly, continuing to mix with the paddle attachment. Finally, add the flour and baking powder and complete the batter with the ground cinnamon. All that’s left is to add the ginger and almonds.
Heat the oven and line a loaf pan (9.5 or 10 inches) with wet parchment paper; then pour in the batter, making sure to distribute the ginger and almonds evenly. Finish by adding a sprinkle of sliced almonds and sugar bits on top.
The pound cake bakes for 45 minutes at 340°F, in a fan oven. Place the pan low enough to prevent the almonds and sugar on top from burning.
Let’s Chat More
This cake is prepared quickly and finished just as quickly. However, it stays in the oven for a while until it’s cooked in the center. In the ricotta batter, we can add whatever we prefer, according to our tastes and the small leftovers we have in the pantry.
My farm-to-table ricotta was from the Forte Diamante Farm in the Genoese hinterland. I bought it at the new eco-friendly store on Via Canneto il curto in Genoa, called Arbanella. By the way, remember the cookies with salted peanuts and dark chocolate? I rolled out the pastry between two sheets of parchment paper. I cleaned those sheets with a cloth and kept them, and it was with one of them that I lined the pound cake pan today.
Nature will thank us for these small daily gestures.
Back on the HOME you’ll find many more recipes, sweet and savory. But there’s more, as there’s also a section dedicated to vegetarian recipes: pasta with vegetables that I learned from the Sicilian side of my family and savory pies that I learned from the Ligurian side. Follow me on Facebook and Instagram. My pages are full of quick recipes and useful tips, so you’ll never be without ideas for dinner again.
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