If you’re looking for the perfect breakfast, the ricotta and chocolate chip pound cake is the sweet treat for you. This vegetarian recipe uses the creaminess of fresh ricotta to create a soft pound cake that stays moist for days, even without butter. It is a light and wholesome dessert, perfect for a healthy snack or to start your day with the aroma of homemade sweets. Let’s discover together how to prepare this ricotta pound cake with a special trick for perfect baking growth!
If you like pound cakes, try the lemon pound cake, the vanilla and chocolate pound cake, the chocolate pound cake or the oat flour lemon pound cake.
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OTHER DESSERTS WITH RICOTTA
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of the ricotta and chocolate chip pound cake
- 1 1/4 cups fresh cow ricotta
- 1 2/3 cups all-purpose flour
- 1/2 cup cornstarch
- 3 eggs
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 1/2 cup milk
- 1 packet baking powder
- 1 pinch salt
- Half orange zest (grated)
- 5 oz chocolate chips
Tools
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- Electric Whisks
- Pound Cake Pan 12 inches
Steps for preparing the ricotta and chocolate chip pound cake
In a bowl, break 3 eggs. Add the sugar and beat with the electric whisks until you get a light and frothy mixture. This step is crucial for incorporating air and making your pound cake tall and fluffy.
Continuing with the whisks, add the vegetable oil. Then add the fresh cow ricotta and beat until you obtain a smooth and lump-free cream. Scent it all with the grated orange zest.
Incorporate the sifted all-purpose flour, the cornstarch, and the baking powder. Mix well and then add the milk, a pinch of salt, and the chocolate chips. You will get a chocolate chip pound cake batter that is fragrant and inviting.
Line a 12-inch pound cake pan with parchment paper. Pour the mixture and level it. Here’s the trick: make a cut in the center with the blade of a knife and add a thread of oil. Bake in a static oven at 356°F for about an hour. Always do the toothpick test before taking it out. Let it cool and sprinkle with powdered sugar.
Tips, Variations, and Storage
TIPS FOR A PERFECT RESULT
Dry ricotta: For a perfect ricotta pound cake, ensure the ricotta is well-drained. If it’s too watery, the cake might remain too moist inside.
Chocolate chips: To prevent the chocolate chips from sinking to the bottom, lightly flour them before adding them to the batter or keep them in the freezer for 15 minutes.
Natural aromas: Besides the orange zest, you can use vanilla extract or lemon zest to personalize the fragrance of your breakfast cake.
TASTY VARIATIONS
Gluten-free pound cake: Substitute all-purpose flour with a mix of natural flours or rice flour for a gluten-free version.
Decadent version: Add a tablespoon of bitter cocoa to the batter to transform it into a marbled pound cake.
Nuts: Replace some of the chips with chopped walnuts for a crunchy note.
STORAGE
Under a glass dome: The ricotta pound cake keeps well for 2 or 3 days. The ricotta maintains the batter hydrated, making it delicious even on the second day.
Freezer: You can slice and freeze it. Just microwave it for a few seconds to have a homemade snack ready anytime.
Frequently Asked Questions
Can I use sheep ricotta?
Yes, it will give a stronger and more rustic flavor to your soft pound cake.
Why make the incision with the oil?
This trick allows the pound cake to open evenly during rising, creating the classic “dome” of bakery cakes.
Can I substitute the milk?
Of course, you can use a plant-based milk (soy or oat) for a lactose-free version (also using a lactose-free ricotta).
