Ricotta orange pound cake with strawberries from Giada's Kitchen: New Italian Favorites by Giada De Laurentiis

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on February 15, 2011

    p. 188 When I first purchased this book I immediately flagged this recipe as a must try and its taken me almost 3 years to finally get to it!! This is the first time I’ve made a cake w ricotta other than a cheesecake. Prep is very simple. Flour, baking powder and salt are mixed together and set aside. Butter, ricotta and sugar are mixed together until fluffy then eggs are added one at a time before adding vanilla, orange zest and Amaretto. I decided to skip the Amaretto and instead, added an equal amount of orange juice. Dry ingredients are incorporated w the wet and then the mixture is poured into a loaf pan and baked for 45-50 minutes. In my case it took 60 mins for the tester to come out clean. The aroma of this cake baking is heavenly! This is an absolutely wonderful, moist cake with a tender crumb. It is dense but not heavy feeling at all. It may have taken me 3 years to make this but I doubt it will take 3 weeks before I make it again! I’d highly recommend this cake.

  • Breadcrumbs on November 28, 2010

    p. 189 - Looks and sounds delicious! Recipe also appeared in Dec 2010 Food Network Magazine.

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