Almond Ricotta Pound Cake With Strawberry Rhubarb Compote Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F and grease a loaf pan.
• STEP 2.In a large bowl, cream together the butter and sugar until light and fluffy.
• STEP 3.Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
• STEP 4.In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the ricotta cheese.
• STEP 5.Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• STEP 6.While the cake is baking, prepare the strawberry rhubarb compote. In a saucepan, combine the strawberries, rhubarb, sugar, and lemon juice. Cook over medium heat until the fruit is soft and the mixture has thickened.
• STEP 7.Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
• STEP 8.Serve the almond ricotta pound cake with a generous spoonful of the strawberry rhubarb compote on top. Enjoy!

Cooking Tips

• Make sure to cream the butter and sugar together until light and fluffy. This will help create a tender and moist pound cake.
• Alternating the dry ingredients with the ricotta cheese will ensure that the batter is well mixed and the cake has a uniform texture.
• You can make the strawberry rhubarb compote ahead of time and store it in the refrigerator. It will keep well for up to a week.
• Feel free to garnish the cake with some sliced almonds or fresh mint leaves for an extra touch of elegance.

Storage and Serving

• Store the almond ricotta pound cake in an airtight container at room temperature for up to 3 days.
• The strawberry rhubarb compote can be stored in the refrigerator for up to a week.
• Serve the pound cake as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.