Help on Pound Cake
A non-bread question. I don't bake cakes, but while in Italy recently we stayed for a few days on a farm and made simple breads and baked an incredible ricotta pound cake. The best I've ever eaten. Maybe the best cake I've ever had. The shepard's wife had her husband walk up from the sheep barn and deliver a bowl of fresh cheese he had just made. We never got the complete recipe from her. I wrote down the following ingredients, but not the quantities:
- Farina 00
- Durum
- Ricotta-frish
- Butter
- Salt
- baking soda
- 3 eggs
- A little chocolate
We mixed it by hand and baked it for what seemed like an hour to an hour and a half. It rose to about 3 inches in what I recall was a deep 9x12 pan. It was rich, witht not too dense a crumb. I suppose I could bake it like a traditional English pound cake, reduce the amount butter and substitue the same weight of ricotta. Can anyone suggest quantities or a recipe?