Chocolate Chip Orange Ricotta Pound Cake
The ultimate comfort food, Chocolate Chip Orange Ricotta Pound Cake combines rich flavors of creamy ricotta and zesty orange, all with sweet chocolate chips. This easy recipe is perfect for any occasion and is sure to satisfy your cravings. Bake it tonight for a delightful treat!
Equipment
- Wooden Spoon
- Grater
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Whisk
- Baking Sheet
- Oven
Ingredients
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- ¾ cup unsalted butter at room temperature
- 1 ½ cups whole milk ricotta cheese
- 1 ½ cups sugar
- 3 large eggs
- 3 teaspoons vanilla extract
- ¼ cup freshly grated orange zest
- ¾ cup mini chocolate chips tossed in a pinch of flour
- powdered sugar for sprinkling
Instructions
- Preheat your oven to 350 degrees F. This step is essential to ensure even baking. While the oven is heating, take a moment to prepare your loaf pan. Spray a 9x5 inch loaf pan with nonstick baking spray, preferably the kind that includes flour.
- In a mixing bowl, whisk together 1 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, and 1 teaspoon kosher salt. This will help to evenly distribute the leavening agents and ensure your cake rises perfectly.
- Now, in the bowl of your electric mixer, combine ¾ cup unsalted butter, 1 ½ cups whole milk ricotta cheese, and 1 ½ cups sugar. Beat these ingredients together until they are well combined, scraping the bottom of the bowl a few times to ensure everything is mixed properly. This is where the magic begins, so let it mix for about 5 minutes until it’s light and fluffy.
- Add the 3 large eggs one at a time, mixing well after each addition. This allows each egg to fully incorporate into the batter, giving it a rich consistency. After the eggs, mix in the 3 teaspoons vanilla extract and the ¼ cup freshly grated orange zest, combining them until well blended.
- Next, gradually add the dry ingredients you whisked earlier to the wet mixture. Beat them together until just combined; be careful not to overmix, as this can lead to a denser cake.
- With a spatula, gently fold in the ¾ cup mini chocolate chips, making sure they are evenly distributed throughout the batter. This is the fun part, as you’ll start to see those sweet little chips make their way into the mix!
- Pour the cake batter into the prepared loaf pan, smoothing the top with your spatula to create an even surface. The batter should fill the pan about halfway, allowing room for rising.
- Pop the cake into your preheated oven and bake for 45 to 50 minutes. You know it’s ready when a tester inserted into the center comes out clean. The aroma wafting through your kitchen will be irresistible!
- Once baked, cool the cake in the pan for about 30 minutes. After that, gently invert the pan and let the cake cool completely on a wire rack. This cooling process is essential to allow the cake to set properly.
- For presentation, dust the top with a light sprinkle of powdered sugar. Slice it up and serve your delicious creation to friends and family, or simply indulge yourself!
Notes
- Tip 1: Keep your cake in an airtight container at room temperature to keep it fresh for up to 5 days.
- Tip 2: You can freeze slices of the cake for up to 3 months by wrapping them tightly in plastic wrap.
- Tip 3: Enjoy it alongside your favorite coffee or herbal tea for a delightful afternoon break.
- Tip 4: Try adding nuts or swapping the chocolate chips for dried fruit for a different twist!
- Tip 5: This cake is fantastic served with fresh berries or a dollop of whipped cream.