Ricotta Orange Pound Cake With Amaretto Strawberries

• Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Grease a 9 x 5 x 3 inch loaf pan with butter and set aside.
• Mix Dry Ingredients:
  • In a medium bowl, combine flour, baking powder, and salt. Stir until well mixed. Set aside.
• Cream Butter and Ricotta:
  • In a large bowl, using an electric mixer, cream together butter, ricotta cheese, and sugar until the mixture is light and fluffy, about 3 minutes.
• Incorporate Eggs and Flavorings:
  • With the mixer running, add the eggs one at a time, mixing until fully incorporated after each addition.
  • Add vanilla extract, orange zest, and Amaretto. Mix until combined.
• Combine Wet and Dry Ingredients:
  • Gradually add the dry ingredients to the wet mixture, a small amount at a time, mixing until just incorporated. Be careful not to overmix.
• Bake the Cake:
  • Pour the batter into the prepared loaf pan. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the cake begins to pull away from the sides of the pan.
• Cool the Cake:
  • Once baked, let the cake cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
• Prepare the Strawberries:
  • While the cake is cooling, place the sliced strawberries in a small bowl and sprinkle with 1 tablespoon of sugar. Let them sit until the juices pool around the strawberries.
• Make the Whipped Cream:
  • In a separate bowl, whip the heavy cream until soft peaks form. Add vanilla extract and Amaretto (if using) and continue to whip until the cream is thickened but still soft.
• Serve:
  • Once the cake is completely cooled, slice it and serve each piece with a spoonful of macerated strawberries and their juices on top. Finish with a dollop of whipped cream and dust with powdered sugar if desired.

Enjoy:

• This ricotta cake is perfect for a delightful dessert or a sweet treat at any gathering. Enjoy your delicious creation!