Page 163 - Chocolate Cake Doctor
P. 163
C H O C O L A T E P O U N D C A K E S 145
WHITE CHOCOLATE E
WHITE CHOCOLAT
POUND CAK
POUND CAKE E
WITH RICOTTA AND ORANGE
f you think cake mixes can only Vegetable oil spray for misting the pan
produce soft, spongy cakes, try Flour for dusting the pan
2 large oranges
this recipe. The texture is akin
Carton orange juice as needed
to from-scratch pound cake, with 6 ounces white chocolate, coarsely chopped
the dense crumb coming from the 1 package (18.25 ounces) plain white
cake mix
combination of white chocolate,
2 ⁄3 cup ricotta cheese
oil, and ricotta. But don’t think 1 ⁄3 cup vegetable oil
for a moment that this cake tastes 3 large eggs
greasy. The fresh orange juice and 2 large egg whites
1 ⁄2 teaspoon pure almond extract
zest make it pleasing and light.
Fresh Orange Drizzle (page 453)
SERVES: 16
1. Place a rack in the center of the oven
PREPARATION TIME: 12 MINUTES
and preheat the oven to 350°F. Lightly
BAKING TIME: 38 TO 42 MINUTES
mist a 10-inch tube pan with vegetable oil
ASSEMBLY TIME: 5 MINUTES
spray, then dust with flour. Shake out the
excess flour. Set the pan aside.
2. Zest the oranges, and measure out
2 teaspoons grated zest for the cake bat-
ter. (If you have extra, save it for mak -
ing the Fresh Orange Drizzle.) Juice the
1
oranges. You will need ⁄2 cup juice; add
