Cooking Lesson #1233: Ricotta-Orange Pound Cake With Prosecco Strawberries

…from the Perspectives’  Test Kitchen

How you doin’? Over the years, pound cake has evolved, leading to various regional adaptations.
 
That said, all pound cakes date back to 18th century England. The first known recipe was published in 1747 by Hannah Glasse in her cookbook, The Art of Cookery Made Plain and Easy.
 
This cake was named "pound cake" because the original recipe called for one pound each of four key ingredients: flour, butter, sugar and eggs. The name "pound cake" reflects the simplicity of its recipe, which was easy to remember, especially at a time when many people were illiterate. The straightforward 1:1:1:1 ratio allowed bakers to easily adjust the recipe for smaller servings if needed.
 
Today, many recipes incorporate additional flavorings, such as vanilla or almond extract, and some use baking powder for leavening, resulting in a lighter texture. Variations can also include fruits or other ingredients to enhance the flavor and moisture level of simple pound cakes.
 
Pound cake remains a beloved dessert in many cultures, often served at gatherings and celebrations. Its rich history and adaptability have made it a staple in both home baking and commercial bakeries.
 
My recipe, Ricotta-Orange Pound Cake, has a flavorful ricotta flavor with a tender crumb structure and when it is enhanced with strawberries, sprinkled with Prosecco and a little sugar, the result is a wonderful, moist, orange-infused pound cake.
 
Prep time: 20 minutes
Bake time: 50 minutes
Cool time: 60 minutes
Yield: 8 servings
 
Ingredients 
1-1/2 cups cake flour
2-1/2 teaspoons baking powder
1 teaspoon fine ground kosher salt
1-1/2 cups fresh ricotta cheese
1-1/2 sticks unsalted butter, at room temperature, plus more for greasing
1-1/2 cups plus 2 tablespoons granulated sugar
3 large room temperature eggs
2 tablespoons amaretto liqueur (or 1 teaspoon almond extract)
1 teaspoon pure vanilla extract
2 teaspoons finely grated orange zest
1 pound strawberries, hulled and quartered
3 tablespoons Prosecco
1/4 cup confectioner’s sugar, for dusting
2 cups lightly sweetened whipped cream, for serving
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350° F.
3. Butter a deep, 9-inch round cake pan.
4. Line the bottom of the pan with parchment paper.
5. In a large bowl, whisk together the cake flour, baking powder and salt.
6. In another bowl, beat the ricotta, 1-1/2 sticks of butter and 1-1/2 cups of sugar at medium-high speed until smooth.
7. Beat in the eggs one at a time until just incorporated, then beat in the amaretto, vanilla and orange zest.
8. Beat in the dry ingredients in three batches just until incorporated, being careful not to over mix.
9. Using a rubber spatula deposit the batter into the prepared pan.
10. Bake for 50 minutes, until a toothpick inserted in the center comes out with a few crumbs.
11. Transfer to a rack to cool for 20 minutes; unmold and let cool completely.
12. In a clean bowl, toss the strawberries with the Prosecco and remaining 2 tablespoons of sugar and let stand at room temperature until juicy; about 30 minutes.
13. Dust the pound cake with confectioner’s sugar.
14. Cut the cake into 8 wedges and serve topped with strawberries and whipped cream.

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ChefSecret: My Ricotta-Orange Pound Cake and be made ahead and stored in an airtight container for up to 3 days.
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Quip of the Day: Q. Why did the pound cake bring a ladder to the party?  A. It wanted to get a slice of the high life!
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