I love all kind of citruses, They are one of the most fragrant and delicious fruit on earth in my opinion. The blossoms, the peels, the fruits, and even the leaf, everything about citrus is wonderfully fragrant. This is why I try to grow them in my back yard. The other thing I like about it is, that they are continuesly working hard, as soon as you finish harvest the fruit, next thing you know is there tiny blossom appear, then when the blossom open up, the air fill perfumed with sweetly fragrant that make me want to sleep right underneath the tree :) And the best part? The family deer, and other creature in my back yard don't seem interested in nibbling it.
I found the recipe for this ricotta pound cake on Mercury News where they adapted the recipe from Gina de Palma's book, Dolce Italiano. As usual, I adapted the recipe by adding different kind of citrus zests. I also served it with poached kumquats which were really delicious, like biting into delicious chewy caramel citrus candy.
Citrusy Ricotta Pound Cake Serve With Poached Kumquats
recipe adapted from Mercury News
makes 1 regular size loaf
1 1/2 cup cake flour
2½ tsp baking powder
1 tsp salt
3/4 cup (1½ sticks) Unsalted butter
1½ cup fresh whole-milk ricotta
1½ cup granulated sugar
3 large eggs
1 vanilla pod, scraped the beans - reserve the shell for poaching kumquats
grated zest from 2 Meyer lemons, optional
grated zest from 1 Cara Cara Orange, or regular orange
poach kumquats, recipe follows, optional
Preheat oven to 350 degrees F.
Grease a 9-inch loaf pan with butter, line the bottom and the side with parchment paper, grease the paper as well. Set aside
Sift together cake flour, baking powder, and salt. Set aside.
Using paddle attachment on your electric mixer, beat unsalted butter, sugar, whole-milk ricotta, and sugar until light and fluffy. Add egg, one at a time, beating well after each addition, scrape the side of the bowl from time to time if necessary. Add citrus zests, mix to combine. Turn the speed to low, add flour, mix just enough to incorporate the dry ingredients, about 30 seconds. Do not overmix.
Pour the batter into prepared pan. Bake for 45 to 55 minutes, or until tooth pick inserted in the middle comes out clean. Cool completely on a wire rack.
To serve, cut the cake into slices, serve with poached kumquats.
Making any poached seasonal fruit is no brainer really, just cut or slice any fruit you like and poach them with a little bit water and some sugar, add vanilla or even some liqueur if you fancy.
1 pint kumquat
1/2 - 3/4 cup sugar
1/2 cup water
vanilla shell that you reserved earlier
Place everything in a sauce pan, turn the heat to medium high, and bring to a boil. As soon as it boils, turn the heat to low, simmer until it becomes sirupy, and kumquat is tender, about 10 - 15 minutes. Remove from the heat and cool completely.