Strawberry Ricotta Bundt Cake

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The inspiration for this cake is Giada’s Ricotta Orange Pound Cake with Strawberries. But instead of using the strawberries as topping, I decided to mix it with the batter and then bake the whole thing in a bundt pan.   I also substituted agave nectar for the sugar and reduced it to just 1/2 cup (the original called for 1 1/2 cups of sugar).  Even though the resulting cake smelled so sweet with the strawberries,  it tasted not too sweet at all. Just perfect!

Ingredients:

  • 1 1/2 cups cake flour
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 3/4 cup butter, room temperature
  • 1 1/2 cups whole milk ricotta cheese
  • 1/2 cup agave nectar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 orange, zested
  • 1 pint strawberries, chopped

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Directions:

  1. Preheat the oven to 350 degrees F. Grease a bundt pan with butter and then sprinkle with flour.
  2. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
  3. Using an electric mixer, cream together the butter, ricotta and agave nectar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla and orange zest until combined.
  4. Add the dry ingredients, a small amount at a time, until just incorporated. Stir in the chopped strawberries.
  5. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 50 to 55 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely.

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» Tangled Noodle said: { May 17, 2009 - 08:05 }

Oooooh! This looks so dense and moist – a perfect pound cake! I like sweet flavors but for a cake like this, subtlety is even better.

» Sneh | Gel's Kitchen said: { May 17, 2009 - 09:05 }

Agave nectar? That sounds very intriguing, how is it different from regular honey? That cake looks fudgy and fantastic :-)

» virtual chef said: { May 17, 2009 - 09:05 }

agave nectar, consistency-wise, is thinner than honey and has a lower glycemic value.


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