Name: Mandarin Ricotta Pound Cake
Ingredients: 1½ cups all-purpose flour; 2½ tsp baking powder; 1 tsp kosher salt; 185 g unsalted butter (at room temperature); 1½ cups ricotta cheese; 1½ cups organic granulated sugar; 3 large eggs; 1 tsp vanilla paste; 1 mandarin (zested); 2 tbsp mandarin juice; ½ tsp orange blossom water; Icing sugar

Ending this week with a pound cake bake seems like a good idea, especially when there’s citrus involved. This ricotta pound cake is flavoured with mandarin juice, zest and orange blossom water, making this loaf so moist and tasty. I may have had a slice for breakfast.

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Mandarin Ricotta Pound Cake

Course Dessert

Ingredients

1½ cups all-purpose flour
2½ tsp baking powder
1 tsp kosher salt
185 g unsalted butter at room temperature
1½ cups ricotta cheese
1½ cups organic granulated sugar
3 large eggs
1 tsp vanilla paste
1 mandarin zested
2 tbsp mandarin juice
½ tsp orange blossom water
Icing sugar

Instructions

Preheat the oven to 350ºF. Grease a 9 x 5 inch loaf pan and line with a parchment sling (don’t use a smaller pan, it may overflow).
In a medium bowl stir flour, baking powder and salt to blend.
Using a stand mixer, cream the butter, ricotta and sugar for 4 minutes until light and fluffy. Turn the machine down to low and add the eggs one at a time until combined. Add the vanilla, zest, juice and orange blossom water until combined. Slowly add the dry ingredients until incorporated.
Pour batter into the prepared loaf pan and bake until a skewer comes out clean, about 55 to 60 minutes. Let it cool in the pan for 15 minutes, then carefully transfer to a wire rack to cool completely. Dust with icing sugar before serving.

I hope you enjoy this recipe!

Be sure to leave a comment below if you try it.