RICOTTA POUND CAKE

75 mins 75 mins
8 people 8 people
Easy Easy
RICOTTA POUND CAKE
Ingredients
  • 180g butter, softened
  • 1½ cups fresh ricotta
  • 1 cup sugar
  • 3 large eggs
  • 1 vanilla bean, split and scraped to release the seeds
  • 1 teaspoon vanilla extract
  • 1½ cups cake flour
  • 2½ teaspoons baking powder
  • 1 teaspoon salt
Procedure
  1. Preheat the oven to 175°C on the Quarter Steam + Heat function.
  2. Cream the butter in an electric mixer with a paddle attachment, add the ricotta and sugar and continue creaming for a further 3 minutes. 
  3. Add the eggs one at a time followed by the vanilla paste and extract.
  4. Sift in the cake flour, baking powder and salt and incorporate until well combined. 
  5. Spray a loaf cake tin with oil and dust with flour. Pour the cake mix into the tin and bake in the oven for sixty minutes, turning the temperature down to 160°C after 30 minutes. 
  6. The cake is ready when a wooden skewer comes out clean. 
  7. Remove from the oven and rest for 5 minutes before turning out onto a wire cake tray. 
  8. Serve warm with ricotta and honey, maple syrup or butter.

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