The ricotta pound cake is a dessert that’s soft and moist at the right level, fluffy but not mushy, with a delicate flavor that captivates from the first bite. It was a hit at my house, perfect for breakfast or a snack. I enriched the top of this ricotta pound cake with a cocoa and coconut cream. Of course, you can adjust to your taste, but if you haven’t tried it yet, I recommend doing it because it’s truly delicious. I will leave the reference below. But now come with me as we start baking right away.
Happy baking, Giusi.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
Eggs, milk, and ricotta should be at room temperature; this step is very important because the coldness of the ingredients could affect the rising.
- 1 2/3 cups all-purpose flour (or pastry flour)
- 7 oz ricotta
- 2 tbsp milk
- 1/3 cup granulated sugar
- 3 1/2 tbsp vegetable oil
- 2 eggs
- 3 1/2 tsp baking powder
- Cocoa and coconut spreadable cream
Tools
A 9 x 4 inch loaf pan or a round pan with a diameter of 8 to 9 inches.
Steps
In a bowl, using a hand whisk, work the eggs with the sugar, then also add the milk and oil.
Also add the ricotta; once incorporated, add the previously sifted flour with the baking powder.
The batter will be very thick and creamy.
Pour into a 9×4 inch pan; if you like, add 3 teaspoons of spreadable cream on top and use a teaspoon to swirl it into the batter.
Bake in a preheated static oven at 350°F for 40-45 minutes; after 40 minutes, do the toothpick test: if it comes out dry, the cake is ready.
The ricotta pound cake is ready to be enjoyed. I hope you liked this recipe; see you next time.
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