Ricotta Orange Pound Cake With Amaretto Strawberries

Health score
3%
Ricotta Orange Pound Cake With Amaretto Strawberries
45 min.
8
439kcal

Suggestions

Ingredients

  • 1.5 cups cake flour 
  • 2.5 teaspoons double-acting baking powder 
  • teaspoon kosher salt 
  • 0.8 cup butter room temperature () (additional to grease the pan)
  • 1.5 cups ricotta cheese whole
  • 1.5 tablespoons sugar 
  • large eggs 
  • teaspoon vanilla extract 
  •  orange zest 
  • tablespoons amaretto 
  • pint strawberries hulled quartered
  • servings whipping cream 

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • sieve
  • loaf pan
  • hand mixer

Directions

  1. Preheat the oven to 350 F. Grease a 9 X 5 X 3 inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
  2. Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs one at a time.
  3. Add the vanilla, orange zest, and Amaretto until combined.
  4. Add the dry ingredients, a small amount at a time, until just incorporated.
  5. Pour the mixture into the prepared pan and bake until a tooth pick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45-50 minutes.
  6. Let the cake cool in the pan for 10 minutes and then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.
  7. Meanwhile, place the strawberries in a small bowl with the remaining one Tablespoon sugar.
  8. Let sit until the juices have pooled around the strawberries.
  9. Prepare whipping cream, flavoring it with vanilla and Amaretto.
  10. To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.
  11. Add a dollop of whipped cream.

Nutrition Facts

Calories439kcal
Protein10.48%
Fat64.08%
Carbs25.44%

Properties

Glycemic Index
43.26
Glycemic Load
14.63
Inflammation Score
-7
Nutrition Score
11.392608695652%

Flavonoids

Cyanidin
0.99mg
Petunidin
0.07mg
Delphinidin
0.18mg
Malvidin
0.01mg
Pelargonidin
14.7mg
Peonidin
0.03mg
Catechin
1.84mg
Epigallocatechin
0.46mg
Epicatechin
0.25mg
Epicatechin 3-gallate
0.09mg
Epigallocatechin 3-gallate
0.07mg
Naringenin
0.15mg
Kaempferol
0.3mg
Myricetin
0.02mg
Quercetin
0.66mg
Gallocatechin
0.02mg

Nutrients percent of daily need

Calories:438.62kcal
21.93%
Fat:31.08g
47.82%
Saturated Fat:18.9g
118.14%
Carbohydrates:27.76g
9.25%
Net Carbohydrates:25.86g
9.4%
Sugar:7.13g
7.92%
Cholesterol:156.17mg
52.06%
Sodium:631.23mg
27.44%
Alcohol:1.15g
6.37%
Protein:11.44g
22.87%
Vitamin C:36.91mg
44.74%
Selenium:22.75µg
32.49%
Vitamin A:1074.36IU
21.49%
Manganese:0.42mg
21.24%
Calcium:210.9mg
21.09%
Phosphorus:189.29mg
18.93%
Vitamin B2:0.24mg
14.21%
Folate:38.01µg
9.5%
Vitamin E:1.15mg
7.66%
Fiber:1.91g
7.63%
Zinc:1.13mg
7.5%
Vitamin B12:0.39µg
6.42%
Vitamin B5:0.63mg
6.32%
Iron:1.13mg
6.3%
Potassium:213.39mg
6.1%
Magnesium:23.24mg
5.81%
Copper:0.1mg
4.99%
Vitamin B6:0.1mg
4.85%
Vitamin D:0.71µg
4.72%
Vitamin K:3.91µg
3.72%
Vitamin B1:0.05mg
3.5%
Vitamin B3:0.56mg
2.82%
Source:Foodista