Orange Pistachio and Tre Stelle® Ricotta Pound Cake
Cut into bite-sized cubes and drizzle with glaze, serve with a speared berry of your choice.Prep Time:
15 minutes Ready In:
Cake: 1 cup | 250 mL granulated sugar zest fresh orange zest fresh lemon 1/2 cup | 125 mL olive oil 1 tbsp | 15 mL sweet Marsala wine 1 cup | 227 g Tre Stelle® Ricotta Cheese 2 large eggs 2 tsp | 10 mL baking powder pinch fine sea or table salt 1/2 tsp | 2 mL ground cinnamon pinch ground nutmeg 1 1/2 cups | 375 mL all-purpose flour 1 cup | 250 mL mini-chocolate chips or chocolate, chopped into small pieces 1/2 cup| 125 mL pistachios, finely chopped Glaze: 2/3 cup | 150 mL whipping cream pinch salt 1 cup | 250 mL mini chocolate chips
Cake: Preheat oven to 350°F (175°C). With butter or cooking spray coat a standard loaf pan; set aside. In a large bowl combine sugar and orange/lemon zest; stir to incorporate zest evenly. Add olive oil, wine, Ricotta Cheese and eggs; whisk thoroughly. Add baking powder, salt, cinnamon and nutmeg. Gently stir in flour, chocolate and pistachios just until combined. Pour into loaf tin. Bake for 60 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and cool on wire rack in pan for 15 minutes. When cool enough to handle invert out onto rack to completely cool. Drizzle with glaze, refrigerate until ready to serve. Glaze: Place chocolate chips in a medium bowl; set aside. In a small saucepan over medium-high heat; add whipping cream and salt; bring to a gentle boil. Pour cream over chocolate chips and stir until melted. Drizzle onto cake; refrigerate until set. Makes approximately 12 servings.