The Ricotta, Strawberry, and Cocoa Pound Cake is a simple and wholesome dessert with a ricotta-based batter that makes it extremely soft and delicious. The recipe is completed with unsweetened cocoa and fresh strawberries, providing an irresistible fruit aroma. This pound cake is perfect for breakfast, snack, or even special occasions. The recipe is really simple and accessible to everyone.
If you love pound cake, also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 209.39 (Kcal)
- Carbohydrates 29.96 (g) of which sugars 13.94 (g)
- Proteins 7.19 (g)
- Fat 8.01 (g) of which saturated 2.72 (g)of which unsaturated 4.87 (g)
- Fibers 1.43 (g)
- Sodium 43.30 (mg)
Indicative values for a portion of 50 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
Ingredients
- 3 medium eggs
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 cup ricotta cheese
- 3/4 cup sugar
- 3 1/2 tbsp sunflower seed oil
- 3 1/2 tbsp milk
- 1 packet baking powder
- 1 tsp vanilla extract
- 1/3 cup strawberries
Tools
- 1 Mixer
- Bowls
- Kitchen Scale
- Pound Cake Pan
- Parchment Paper
- Spatula
Ricotta, Strawberry, and Cocoa Pound Cake Recipe
Disclaimer: the “Tools” section includes affiliate links
Do not miss the POUND CAKE RECIPE COLLECTION
Begin the preparation of the Ricotta, Strawberry, and Cocoa Pound Cake by cracking the eggs into a bowl. Add the sugar and beat the mixture in a stand mixer or with electric beaters until it doubles in volume.
Add the vanilla extract, milk, and sunflower seed oil to the mixture, mixing with the beaters each time.
Drain the ricotta well and add it to the mixture prepared so far: mix well with the beaters, ensuring no lumps of cheese form.
Sift the all-purpose flour and baking powder: gently mix the dry ingredients with a spatula.
Sift the unsweetened cocoa and add it to the batter. Combine the mixture with a spatula; if it’s too thick, add a bit more milk.
Wash, clean, and quarter the strawberries; add them to the bowl with the other ingredients and mix very gently with the spatula to avoid breaking them.
Grease or line with dampened and squeezed parchment paper a 12-inch pound cake pan: if you have a silicone mold, you can skip this step.
Bake the Ricotta, Strawberry, and Cocoa Pound Cake in a static oven at 356°F for about 45-50 minutes.
Perform the toothpick test before removing from the oven: if the toothpick comes out dry without traces of batter, the pound cake is ready.
Allow to cool for about twenty minutes before removing the pound cake from the mold.
You can find this and other recipes in the Simple and Genuine Ricotta Desserts collection.
Ricotta, Strawberry, and Cocoa Pound Cake
Given the presence of fresh fruit in the pound cake batter, I advise against freezing it. You can store it for 2-3 days in an airtight container, preferably in the refrigerator. If you’re not eating it for breakfast, you can enrich it with a strawberry glaze or chocolate ganache.
Also, try the RICOTTA AND CHOCOLATE CHIP POUND CAKE
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Enjoy your meal!
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