East Texas Quarterly Magazine Summer 2014 | Page 24

1 orange, zested
2 tablespoons Amaretto
Powdered sugar, for dusting
1 pint strawberries, hulled and quartered
Directions:
Preheat the oven to 350 degrees. Grease a 9 by 5
by 3-inch loaf pan with butter. In a medium bowl
combine the flour, baking powder, and salt. Stir
to combine.
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 1 at a time. Add the vanilla,
orange zest, and Amaretto until combined. Add
the dry ingredients, a small amount at a time, until
just incorporated. 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 45 to 50 minutes. Let the cake cool in the
pan for 10 minutes then transfer to a wire rack to cool
completely. Using a mesh sieve, dust the cooled cake
with powdered sugar.
Above: Ricotta Orange Pound Cake with Strawberries

22 East Texas Quarterly

Meanwhile, place the strawberries in a small bowl with
the remaining 1 tablespoon sugar. Let sit until the juices
have pooled around the strawberries.