I am always eager to try new pound cake recipe AND really love the recipe ideas and videos online at IFood TV. So when I saw a pound cake recipe in their newsletter recently, made with ricotta cheese, I immediately knew I had to try the recipe with our fresh chevre. Creamy and smooth with a similar texture to ricotta, I had a feeling Redwood Hill Farm Plain Chèvre would be a good swap.
And was it ever! The cake was dense, moist, with a lovely bright orange fragrance. The flavor was unique and rich and had me longing for a second piece. I brought the cake into the creamery office for a taste test and everyone agreed, soooooo good!
That cake was gone almost immediately.
Nutrition Information Per Serving:
Calories 373, Calories from Fat 150, Total Fat 17 g, (26.1% DV), Saturated Fat 10.2 g (50.8% DV), Trans Fat 0 g, Cholesterol 98.8 mg, Sodium 264.6 mg (11% DV), Total Carbohydrates 49 g (16.4% DV), Dietary Fiber 2.1 g (8.5% DV), Sugars 32.7 g, Protein 8 g, Vitamin A 11.1%, Vitamin C 3.8%, Calcium 16.6%, Iron 2.7%
Percent Daily Values are based on a 2,000 calorie diet.
Chèvre Orange Pound Cake
- Yield: 1 loaf or 4 mini loaves (6-8 Servings)
- Ready In:
A delicious, dense & fragrant pound cake made with Redwood Hill Farm Fresh Chèvre
- 1 1/2 cups cake flour
- 2 1/2 tsp. baking powder
- 1 tsp. coarse salt
- 3/4 cup butter
- 1 1/2 cups Chèvre Goat Cheese Redwood Hill Farm plain (3 tubs)
- 1 1/2 cups + 1 Tbsp. sugar
- 3 eggs
- 1 tsp. pure vanilla extract
- zest of one orange
- 1/2 tsp. almond extract
- Preheat oven to 350 degree F or 180 degree C.
- Grease a 9" x 5" x 3" loaf pan (or 4 mini loaf pans) with butter and set aside.
- In a bowl, combine flour, baking powder, and salt. Mix well.
- In a separate bowl, cream together butter, ricotta, and sugar for 3 minutes or until light and fluffy.
- Add eggs 1 at a time and beat after each addition.
- Mix in the vanilla, orange zest, and almond extract until combined.
- Gradually add the dry mixture into the wet, a little at a time and stir until just mixed.
- Pour the batter into the prepared pan and bake for about 45-50 minutes or until a tester comes out clean and the cake is beginning to pull away from the sides of the pan.
- Allow the cake to cool in the pan for 10 minutes then gently remove from the pan and let cool completely on a wire rack.
- Slice when completely cooled and serve.
- Course: Dessert
- Skill Level: Easy