Orange Olive Oil Ricotta Pound Cake

Courtesy of guest writer and enthusiastic customer Jaynine Vado

I fell in love with The Olive Orchard‘s olive oils and subsequently my mom, who lives in Maryland, got hooked via your Flavored Olive Oil Samplers. I came across this pound cake recipe from the Food Network and I couldn’t help but try it with your Orange Olive Oil (replacing 1 stick of the butter in the original recipe). I made it for family during the Christmas holiday and then for a friend. The cake was divine, incredibly moist with a phenomenal orange flavor. A definite must try that will become a staple. Hope you enjoy!

  • 1-1/2 cups cake flour (not all purpose flour)
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup butter (1/2 stick), room temperature
  • 1/3 cup plus 1 tablespoon freshly flavored Orange Olive Oil from The Olive Orchard
  • 1-1/2 cups whole milk ricotta cheese, preferably at room temperature
  • 1-1/2 cups sugar
  • 3 large eggs, preferably at room temperature
  • 1 teaspoon vanilla extract
  • 1 orange, zested
  • 2 tablespoons Amaretto (or 1 teaspoon almond extract)
  • Powdered sugar, for dusting

Preheat oven to 350. Grease a 9 x 5 x 3 loaf pan. Grab a ruler if necessary; the batter may overflow in anything smaller. Alternatively, try using a bundt pan. Next, stir together the cake flour (not all purpose flour), baking powder and salt in a medium bowl. Set aside.

Cream together the Orange Olive Oil, butter, ricotta, and sugar until light and fluffy, about 3 minutes. Whisk in 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 50 minutes. Test with a toothpick; cover with foil if it needs more baking time but is already browned.

Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Finally, dust the cooled cake with powdered sugar. If desired, serve with fresh fruit or ice cream.

One Response to Orange Olive Oil Ricotta Pound Cake

  1. Great recipe and the best part is you used grey goose.. Tasty!

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