RICOTTA ORANGE POUND CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h15m
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. 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 blend.
- Using a mixer, cream the butter, ricotta and granulated 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 batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 45 to 50 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. To wrap, return to the pan and dust with confectioners' sugar.
CHOCOLATE ORANGE RICOTTA BREAD
Delicious moist dense bread with a wonderful orange aroma and yummy bits of chocolate. I use half whole wheat and half white flour but it works great with just one type. I prefer semi-sweet chocolate but have tried it with dark and milk, of course, both good.
Provided by thevioletpear
Categories Quick Breads
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Whisk egg and sugar until light yellow in a bowl.
- Mix in ricotta.
- Grate the zest of the oranges into the bowl and then squeeze them for juice. Add the juice to the melted butter and mix into bowl.
- Sift flour and baking powder into the bowl and stir.
- Add the chopped chocolate.
- Pour the the whole into a greased 5x9 loaf pan and bake for 55 minutes.
- Let cool, slice and eat!
Nutrition Facts : Calories 365.7, Fat 19.4, SaturatedFat 11.5, Cholesterol 104.4, Sodium 170.6, Carbohydrate 43.8, Fiber 4.1, Sugar 22.1, Protein 9.4
ORANGE CHOCOLATE RICOTTA PIE
A traditional Italian dessert served during the holidays and for special occasions, this pie features the classic pairing of orange and chocolate. The result is rich and tangy—a perfect finale to a Mediterranean-style dinner. —Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the ricotta cheese, eggs, chocolate chips, sugar, orange zest and, if desired, orange liqueur., On a floured surface, roll out half the dough to fit a 9-in. pie plate; transfer to pie plate. Fill with ricotta mixture., Roll out remaining dough into an 11-in. circle; cut into 1-in.-wide strips. Lay half of the strips across the pie, about 1 in. apart. Fold back every other strip halfway. Lay another strip across center of pie at a right angle. Unfold strips over center strip. Fold back the alternate strips; place a second strip across the pie. Continue to add strips until pie is covered with lattice. Trim, seal and flute edges., Bake at 425° until crust is golden brown, 40-45 minutes. Refrigerate leftovers.
Nutrition Facts : Calories 525 calories, Fat 31g fat (16g saturated fat), Cholesterol 106mg cholesterol, Sodium 346mg sodium, Carbohydrate 49g carbohydrate (23g sugars, Fiber 0 fiber), Protein 17g protein.
ORANGE CHOCOLATE RICOTTA PIE
Make and share this Orange Chocolate Ricotta Pie recipe from Food.com.
Provided by Chris Reynolds
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In bowl, combine the ricotta cheese, eggs, chocolate chips, sugar, orange peel, and orange liqueur, if using.
- Roll out 1/2 of the pastry to fit pie pan. Fill with ricotta mixture.
- Roll out rest of pastry into an 11" circle. Cut into 1" wide strips. Lay half of the strips across the pie 1" apart. Fold back every other strip halfway. Lay another strip across center of pie at a right angle. Unfold strips over center strip. Fold back the alternate strips; place a second strip across the pie. Continue to add strips until pie is covered with lattice. Trim, seal, and flute the edges.
- Bake at 425F for 40-45 minutes. Cool. Refrigerate leftovers.
Nutrition Facts : Calories 101.2, Fat 4.3, SaturatedFat 2.2, Cholesterol 46.5, Sodium 19, Carbohydrate 15.3, Fiber 0.7, Sugar 14.1, Protein 2
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- Heat the milk and butter in a small saucepan or microwave until butter is melted and the temperature measures 110 degrees F. Sprinkle yeast over warm water in the bowl of a stand mixer fitted with the beater attachment.
- Zest two large oranges. Add the orange zest to the sugar and rub to combine with your fingers. The sugar should become very fragrant as you release the oils in the zest.
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- Preheat the oven to 350ºF degree. Grease and flour an 8-inch springform pan. Place wax paper in the bottom. Press the dough out into the bottom of the pan, press up the sides of the pan about half way.
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