Chocolate Chip Orange Ricotta Pound Cake.
This Chocolate Chip Orange Ricotta Pound Cake is a delightful twist on a classic, bursting with citrus and chocolate flavors!
Equipment
- Mixing bowls
- Electric Mixer
- Measuring cups and spoons
- Rubber spatula
- Loaf Pan
- Cooling rack
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 ½ sticks unsalted butter at room temperature
- 1 cup whole milk ricotta cheese
- 1 cup sugar
- 3 large eggs
- 3 teaspoons vanilla extract
- ½ cup freshly grated orange zest
- 1 cup mini chocolate chips tossed in a pinch of flour
- Powdered sugar for sprinkling (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or cooking spray and line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set this mixture aside.
- In a large mixing bowl, use an electric mixer to beat the unsalted butter and sugar together until light and fluffy, about 3-5 minutes. The mixture should be pale in color and creamy.
- Add the whole milk ricotta cheese to the butter mixture and mix until well combined. Then, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest until evenly distributed.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a dense cake.
- Gently fold in the mini chocolate chips that have been tossed in a pinch of flour. This helps prevent them from sinking to the bottom of the cake during baking.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top starts to brown too quickly, tent it with aluminum foil for the last 15 minutes of baking.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely. Before serving, dust the top with powdered sugar for an elegant finish.
Notes
- Use fresh orange zest for the best flavor; avoid bottled zest.
- Make sure your butter is at room temperature for easier creaming.
- Choosing high-quality chocolate chips will enhance the overall taste of the cake.
- Ricotta cheese adds moisture; consider draining it slightly if it’s very wet.