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Categories:
cake flour baking powder salt butter milk Ricotta cheese sugar eggs lemon lemon zested lemon juice frozen blueberries water orange juice white sugar cold water cornstarch almond ground cinnamon
Viewed: 35 - Published at: 5 years agoIngredients
- 1 1/2 cups cake flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup butter room temperature, plus more to grease the baking pan
- 1 1/2 cups whole milk ricotta cheese I used a 15 ounce carton
- 1 cup sugar plus tablespoon
- 3 large eggs
- 1 teaspoon lemon extract
- 1 lemon zested
- 2 tablespoons lemon juice
- frozen blueberries or Cups fresh
- 1 cup water
- 1 cup orange juice
- 1 cup white sugar
- 1 cup cold water
- 1 tablespoon cornstarch
- 1 teaspoon almond extract
- 1 teaspoon ground cinnamon
Method
- 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 combine.
- Using an electric mixer, cream together the butter, ricotta, and 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 mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack and cool completely.
- In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
- In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.
