Ohhh pound cakes… It’s so easy to do and so comforting. Before this one, I had never made pound cake myself but I always bought slices at the cute little coffee shop down the street. Some people call it pound cake, other bread. As far as I’m concern, I could easily put it in the same family as the banana and walnut bread or even the Anastasia bread I made last year.
Although the only difference is that this batter create a much softer cake/bread compare to the two other ones. It has the feeling of a little pillow in your mouth, thanks to the ricotta and the added egg white.
I hope you’ll also enjoy this orange and cardamom mix. It’s a new obsession of mine (I seem to develop obsessions pretty easily). I recently made a tapioca pudding flavored with orange blossom flower and cardamom and it was out of this world! Definitely a match of flavor to remember for future recipes.
On this, enjoy this soft and silky ricotta, orange & cardamom pound cake with a nice cup of tea as a fun afternoon snack or as a desert topped with ice cream!
Have a great Tuesday everyone 🙂
PS: You can even toast it and add butter on it.. it’s divine! 😉
– INGREDIENTS –
1/2 cup of light ricotta
1 egg white
3 eggs
1 tablespoon of margarine
3/4 cup of cane sugar
1/2 teaspoon of vanilla extract
3/4 cup of orange juice (I used 100% pure bottled orange juice)
1/2 teaspoon of cardamom
2 1/2 teaspoon of baking powder
2 cups of sifted flour
zest of 1 navel orange
1- Pre-heat your oven at 350. Grease and flour a 10″ x 4″ (approx) non stick bread pan.
2- In a mixing bowl, whisk together the ricotta with the sugar, vanilla extract, orange zest and cardamom till you end up with a smooth paste (sort of). Keep whisking while adding the 3 eggs and 1 egg white.
3- In another mixing bowl, sift the flour and add your baking powder. Reserve
4- Alternatively, start adding your flour mixture to the sugar mix and your orange juice slowly while stirring till your cake batter become smooth and silky.
5- Pour the batter in your previously greased and floured mold, bake for 1 hour in the center of the oven. Wait for it to cool down before removing the cake from the mold and voilà!
A banarna in the right hand can bring great bread, the does hot and the wines whight. Eat the stuff. Great tast with love.
every time I read your blog I can’t help but reminding the toon film RATATOUILLE, if you haven’t watched it yet, I truely recommend
besides I pretty like a cake that is a slighty flat piece of mass in the bottom and thin walls aswell inside is filled with ricotta and those dried grapes that are used in the bread of christmas and then a small roof of mass to close, at first I have doubts about what it would turn out but is pretty good