Ricotta Pound Cake

      Ricotta Pound Cake

      Dolce Italiano: Desserts from the Babbo Kitchen
      By Gina DePalma

      Makes one 9-inch cake. Approximately 10 servings

Ingredients

1 ½ cups cake flour 
2 ½ teaspoons baking powder
1 teaspoon kosher salt
¾ cup (1 ½ sticks/6 ounces) unsalted butter, softened
1 ½ cups fresh whole-milk ricotta (I used skim & it was fantastic!)
1 ½ cups granulated sugar
3 large eggs
½ vanilla bean
1 teaspoon pure vanilla extract

Confectioners’ sugar, for dusting, optional

Berries for garnish, optional                                                                                                                                                                                                                                                                       

Preparation

Preheat the oven to 350 degrees F 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 the cake flour, baking powder, and salt and set aside. In an electric mixer fitted with the paddle attachment, cream together the butter, ricotta, and sugar on medium speed until smooth and light, about 2 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Split the vanilla bean lengthwise and scrape out the seeds with the blunt side of a small knife, then beat them into the batter along with the vanilla extract. On low speed, beat in the dry ingredients to combine them, scrape down the sides of the bowl, and beat the batter for 30 seconds on medium speed.

Pour the batter into the 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 the cake for 15 minutes, then turn the pan 180 degrees to ensure even browning. Lower the temperature to 325 degrees F and continue baking until the cake springs back lightly when touched, the sides have begun to pull away from the pan, and a toothpick inserted in the center of the cake comes out clean, about 25 minutes more. Allow the cake to cool in the pan on a wire rack for 15 minutes, then carefully invert on the rack to cool completely.

Dust the 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.  

Note:  Bake for an additional 25 minutes (a total of 1 hr and 5 minutes) if baking in a single pan, and the cake isn't set in the center after 40 minutes of baking. Muffins may require 20-25 min baking time.

Source: I found this recipe at this link ( http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=114091 ) and once I read the reviews for this recipe, I knew I had to make it. I used Organic Valley whole milk ricotta cheese and baked the cake in a bundt pan and got amazing results the first time. When I tried to bake this cake the second time around, this time in a 9 by 5 inch loaf pan, the center of the cake had not set, and I had to continue baking for over half an hour more on low heat. I would recommend baking it in a bundt pan, or if you must use a loaf pan, divide the batter into two loaf pans instead of one, or use muffin tins for portion control when eating.