Sunday, January 24, 2021

Melissa Weller's Ricotta Pound Cake

By: The Food Hunter

I recently got this awesome cookbook called: A Good Bake written by Melissa Weller.  Seriously, this cookbook has been in my hands every day as I plan the next thing I want to try. This week I decided to give her Ricotta Chocolate Chip Pound Cake a try. 

To give you a bit of background....Gina Depalma's Ricotta Pound Cake has been my favorite for many years (I even made a chocolate version)...and since Melissa worked under Gina I knew I needed to try her version. That being said I wanted to compare apples to apples so I left the chocolate chips out.

The verdict: I loved it....Although very different from Gina's in both texture and was amazing none the less.


Ricotta Pound Cake
1 23 cups (200 grams) all-purpose flour
1 tablespoon (15 grams) baking powder
1 23 cups (367 grams) whole milk ricotta
12 tablespoons (1½ sticks, or 170 grams) unsalted butter, cubed, softened
1 ½ cups (300 grams) granulated sugar
3 (150 grams) large eggs
1 tablespoon (15 grams) pure vanilla extract
1 teaspoon (6 grams) salt

Cut a piece of parchment paper to 8- by 12-inches. And line a 9- by 4-inch loaf pan with the parchment so it covers the bottom as well as goes up the longer sides of the pan.

To make the batter, whisk the flour, baking powder, and salt together in a medium bowl and set aside.

In the bowl of a stand mixer set with the paddle attachment, combine the butter and sugar and beat on medium speed for 2 to 3 minutes, stopping to scrape down the sides of the bowl with a rubber spatula once or twice. The mixture should be light and fluffy. Working one at a time, add the eggs, stopping to scrape down the sides of the bowl between additions. Add the vanilla extract and mix it in, and scrape down the sides of the bowl.

Add the ricotta and mix on medium-low until it is blended in. Turn off the mixer, scrape down the bowl, and add the dry ingredients. Mix on low speed until only traces of flour remain visible.

Scoop the batter into the prepared pan and use a small offset spatula to smooth and level out the top. Place the cake on the center rack of the oven to bake for 60 to 70 minutes, until a digital thermometer registers 200 degrees when inserted into the center. 

Remove the cake from the oven and place the pan on a cooling rack to cool for 15 minutes. Remove the cake from the pan by lifting up on the ends of parchment paper and return to the rack to cool completely.

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