BrowsingRome Blogging about my experiences and sharing my thoughts about Rome, Italy and beyond
This pumpkin ricotta pound cake as the dessert for Thanksgiving fared better than the usual pumpkin pie. Thank goodness!
Not necessary pretty but delicious!
Year after year, I would find myself looking at an untouched pumpkin pie. My in-laws just don’t seem to fancy it and each year, I would stubbornly continue to make it hoping they would finally enjoy it. I am not complaining as my sister and I would usually devour the pie by ourselves but it’s a bit deflating to see pumpkin pie untouched.
However, this year, my sister wasn’t here in Rome for Thanksgiving so I decided I needed an alternative. When I saw the recipe for this pumpkin ricotta pound cake on Cooking With Nonna, I felt it would be a good compromise. I made some changes and the recipe below has been adapted from Cooking With Nonna
Pumpkin Ricotta Pound Cake Recipe
Ingredients – Makes 2 loaf pans
2 1/2 Cups of Cake Flour
5 Eggs
3/4 Cup Sugar
2 Sticks or 225 grams unsalted butter (room temperature)
1 Tsp Salt
1 Tsp Baking Soda
1 Tsp Baking Powder
2 Tsp Cinnamon
1/2 Tsp Ground Nutmeg
1 Cup Canned Pumpkin
1/2 Cup Whole Milk Ricotta
Directions
1. In a medium bowl, add the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and nutmeg) set aside.
2. In a separate bowl, cream together butter, ricotta and sugar. Add the pumpkin and mix for about 30 seconds or until well combined.
3. Add in eggs one at a time, scraping excess of sides of the bowl with a rubber scraper.
4. Mix in dry ingredients, scraping sides of the bowl with a rubber scraper. Mix until well combined or for another 30 seconds.
5. Pour batter into a buttered 10×5 loaf pan and smooth top with a small spatula. Tap the pan to get rid of air pockets.
6. Bake at 180C (350F) oven for 55-60 minutes or until an inserted toothpick comes out clean.
7. Allow cake to cool in pan for 15 minutes before removing it.
To Serve
You can either serve a slice of the pumpkin pound cake with whipped cream or in my case, creme anglaise. I used this recipe from Joy of Baking, one of my favorite sites, and the combination was a huge hit. The family almost finished a loaf and the other loaf, well, I had a slice everyday for breakfast. Yes guilty as charged but this pumpkin ricotta pound cake was so good!