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Ricotta Pound Cake

recipe-time

Time

75 minutes

175, 160

 Quarter Steam + Heat

recipes-tdiffculty

Difficulty

Easy

servings-size-recipes

Servings

8

recipes-chef

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.

Perfekt In Form Und Function
  • Headquarters Showroom
    • 871 Cranberry Court
      Oakville, ON, L6L 6J7,Canada
      905.829.3980
      info@ela.ca
    Vancouver Showroom
    • 101-1014 Homer Street
      Vancouver, BC, v6B 2W9,Canada
      604.235.3980
      infowest@ela.ca
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