There’s another fantastic cookbook up for grabs.
The book is called Dolce Italiano By Gina DePalma.
Gina is the Executive Pastry Chef at the restaurant Babbo owned by Mario Batali
As part of the contest, five fellow bloggers are each posting a recipe from this book on their assigned day for two weeks. Did you get that? If not, click here for details.
For the contest, you just have to comment. Every comment is a ticket in the drawing. Plus you get a recipe from the new cookbook! That’s 10 recipes in all.
Sognatrice of bleeding espresso made this cake and said
“I *LOVE* this cake. LOVE THIS CAKE”.
I knew I had to try it. And I’m so glad I did! It was fantastic. The texture was so smooth. I felt like it was just melting in my mouth. Definitely a recipe worth trying! I took half of this cake to the girls at the Y.M.C.A. Well girls, What did you think? Is it a keeper?
Ricotta Pound Cake
1 1/2 c cake flour
2 1/2 tsp baking powder
1 tsp kosher salt
3/4 c unsalted butter, softened
1 1/2 c fresh whole-milk ricotta
1 1/2 c granulated sugar
3 large eggs
1/2 vanilla bean
1 tsp pure vanilla extract
Confectioner’s sugar for dusting
Preheat oven to 350°F (177°C) and place rack in center.
Grease and flour 9-inch loaf pan.
In medium bowl, sift together flour, baking powder, and salt and set aside.
In a separate bowl, cream together butter, ricotta, and sugar until smooth and light.
Beat in eggs one at a time, scraping sides of bowl after each addition.
Split vanilla bean lengthwise and scrape out the seeds with the blunt side of a small knife, then beat them into the batter along with the vanilla extract. On low speed, beat in dry ingredients to combine them, scrape down sides of the bowl, and beat the batter for 30 seconds on medium.
Pour the batter into the prepared pan and smooth top with a spatula. Tap pan on counter a few times to remove air pockets.
Put cake in oven and let bake for 15 minutes, then turn 180 degrees to ensure even browning. Lower the temperature to 325°F (160°C) and let bake until cake springs back when lightly touched, the sides of the cake have pulled away from the sides of the pan, and a cake tester inserted in center comes out clean, about 25 minutes more.
For some reason, mine took another 35 minutes, so do keep a close eye on it.
Allow cake to cool in pan for 15 minutes, then invert it on wire rack to cool completely. Mine came right out of the pan like no other loaf I’ve made before–the browned outside is key here.
Dust with confectioner’s sugar before serving.
Check out these other recipes from Gina’s new book!
Perfect with a cup of Espresso!