Mini Olive Oil and Ricotta Pound Cakes with Chocolate Covered Orange Peel - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1/4 cup plus 1 tablespoon unsalted butter, room temperature
- 1 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups whole-milk ricotta cheese, room temperature
- 1 1/4 cups organic cane sugar
- 1/3 cup plus 1 tablespoon Italian extra-virgin olive oil
- Zest of 1 orange
- 1 vanilla bean, scraped
- 3 eggs
- One 3.2-ounce orange peel flavored chocolate bar, chopped
- Special equipment: 8-cup mini loaf pan
Instructions
- Preheat the oven to 350 degrees F. Butter an 8-cup mini loaf pan with 1 tablespoon of the butter.
- Sift together the flour, baking powder and salt in a medium mixing bowl. Whip together the remaining 1/4 cup butter, the ricotta, sugar, olive oil, orange zest and vanilla bean seeds in a separate large bowl with an electric mixer on low speed. Add the dry ingredients and continue to beat until light and airy, another 3 minutes. Drop the eggs into the mix session one at a time. Drop in the chocolate bits and stir with a spatula until they are evenly spread throughout the batter.
- Pour the batter into the mini loaf pans and bake for 40 to 50 minutes. Insert toothpicks into the pound cakes to see if it pulls out clean.
- Allow the cakes to cool in the pans for about 10 minutes, and then transfer to a wire rack to cool fully.
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