Ricotta Pound Cake
Time
75 minutes
175, 160
Quarter Steam + Heat
Difficulty
Easy
Servings
8
Chef’s Tip
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
To Cook
75 minutes
175, 160
Quarter Steam + Heat
Steps
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.