Winter certainly offers us a lot of warm, ooey gooey, comforting desserts. So many great puddings & pies & cobblers. But sometimes you just want something sweet, simple & refreshing.
This is the perfect sweet, simple & refreshing pound cake. It’s a ricotta pound cake, so it’s very moist. It’s made sweet with the freshly squeezed juice of blood oranges. They lend a pretty color and a refreshing tang. A sprinkling of poppy seeds give this cake the perfect little crunchy bite. As for the sweet tart glaze; you can make it as thick or thin as you’d like. As for me, I’m just happy for that pretty pop of color in the dead of winter!
I love a little slice of pound cake with a cup of tea. Okay. I confess. I may be talking about my breakfast here. But hey . . . whatever gets you out of the winter doldrums!
Honestly, you can use any citrus that you like. Can’t find blood oranges? Use regular. I love cara cara oranges for their sweetness. Lemons would be good too! Not a fan of poppy seeds? Leave them out. Or just sprinkle them on the freshly iced cake for a little contrast of color.
This is a wonderful cake for your next brunch. Or a simple dessert to perk up a weeknight dinner. I sliced a couple of oranges and put them on a parchment lined pan in a 170 degree F oven for a couple of hours. They make such a pretty garnish for this cake. I wouldn’t be mad if you topped this with a scoop of ice cream or a dollop of yogurt, either!
- 1½ cups of all purpose flour
- 2 teaspoons of baking powder
- ½ teaspoon of salt
- 6 Tablespoons of confectioners sugar
- ¾ cup of granulated sugar
- 5 Tablespoons of unsalted butter at room temperature
- 3 large eggs at room temperature
- ¾ cup of part skim ricotta cheese at room temperature
- 2 Tablespoons of orange zest
- 3 Tablespoons of blood orange juice, divided
- 1 teaspoon of almond extract
- 1½ teaspoons poppy seeds
- Preheat the oven to 350 degrees F.
- Spray a 9 x 5 inch loaf pan with cooking spray.
- Line the bottom with parchment paper and spray the parchment paper too.
- With your electric mixer on medium high, beat the butter and sugar together until creamy.
- Beat in the eggs, one at a time.
- Reduce the mixer to medium low and add the ricotta, orange juice, orange zest and almond extract.
- Beat until combined.
- In a separate bowl, whisk together the flour, baking soda and salt.
- Beat until almost combined.
- Add the poppy seeds and beat until incorporated.
- Pour the batter into your prepared loaf pan.
- Bake for about 55 minutes.
- The cake should just start to turn golden brown around the edges and a toothpick inserted into the center comes out clean.
- Let the cake cool on a wire rack for about 20-25 minutes.
- Carefully run a knife around the edges to cool the cake.
- Remove the cake and the parchment paper and allow the cake to cool completely on the wire rack before icing.
- Mix the 6 Tablespoons of confectioners sugar with the remaining 1 Tablespoon of blood orange juice until the icing is smooth and there are no lumps of sugar.
- Pour the glaze on the completely cooled cake.
- NOTE: You will need approximately 2 oranges for this recipe depending on their size and how juicy they are.
- You can add more or less juice or sugar to the glaze mix depending on how thick or thin you would like it to be.
Whenever you enjoy a piece of fruit, give silent thanks to the farmer who planted the tree.