Traca or anyone who has Dolce Italiano...2 versions of the Ricotta Pound Cake???
So a few days ago I was looking around the internet (as you do), saw someone give raves to the Ricotta Pound Cake from Dolce Italiano and remembered Traca had too. That was it, printed it and it's in the oven right now. However, right before I poured the batter in the pan I thought, wait, what about the lemon? The fact it had lemon kicked it over the top for me...sure enough the version Traca posted had 1/2t vanilla, 1/2t lemon extract and lemon zest. The version I'd just made had 1/2 vanilla bean + 1 t vanilla extract and no lemon. Color me sad...until I tasted the batter. OMG, that's some yummy batter.
So, I ask which version is correct, or are both? Either way below is the vanilla version and at the link is the lemon Traca posted.
Film at 11!
Ricotta Pound Cake
(makes one 9-inch cake, about 10 servings)
Ingredients
1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups fresh whole-milk ricotta (used Precious brand - no liquid)
1 1/2 cups granulated sugar
3 large eggs
1/2 vanilla bean
1 teaspoon pure vanilla extract
Confectioner’s sugar, for dusting
Preheat oven to 350 degrees and position a rack in the center. Grease a 9-inch loaf pan with nonstick cooking spray or butter, dust it with flour, and tap to knock out the excess.
In a medium bowl, sift together cake flour, baking powder, and salt and set aside.
In an electric mixer fitted with the paddle attachment, cream together butter, ricotta, and sugar on medium speed until smooth and light, about 2 minutes. Beat in eggs, one at a time, scraping down sides of the bowl after each addition. Split the vanilla bean lengthwise and scrape out seeds with blunt side of a small knife, then beat them into batter along with vanilla extract. On low speed, beat in dry ingredients to combine them, scrape down sides of the bowl, and beat batter for 30 seconds on medium speed.
Pour batter into prepared pan and use a spatula to smooth the top. Give the pan a few gentle whacks on the counter to remove any air pockets. Bake cake for 15 minutes, and then turn the pan 180 degrees to ensure even browning. Lower the temperature to 325 degrees and continue baking until the cake springs back lightly when touched, the sides have begun to pull away from the pan, and a cake tester inserted in the center of the cake comes out clean, about 25 to 35 minutes more. Allow cake to cool in pan on a wire rack for 15 minutes, then carefully invert it onto the rack to cool completely.
Dust cake lightly with confectioners’ sugar before serving it; the flavor is best on the next day. Any leftover cake may be wrapped in plastic and kept at room temperature for up to 3 days. The cake also freezes beautifully, wrapped in plastic, and place in a large, sealable plastic bag.
From “Dolce Italiano”
NOTE From Blogger: The recipe doesn’t call for draining the ricotta. The tub I bought was pretty thick, and didn’t have any liquid in it. The consistency of the one I used was probably like thick cottage cheese.
http://eat.at/swap/forum1/185821_Ricotta_Pound_Cake_from_Dolce_Italiano
