In the last year or so I’ve stumbled upon a couple of my favorite food blogs that I love to follow regularly. They’re great insight to dishes that I thought I would never give the time of day to try making. You would be surprised how often dishes are so easy to make that otherwise lead you to believe require many painful hours in the kitchen. One of my favorite food blogs is Ariel Rebel’s Zesty and Spicy (www.ZestyAndSpicy.com) She’s the sweetest person I’ve had the chance to get to know recently and has a plethora of easy recipes for just about any category you can think of. She proves anyone can bake, her entrees are elegant, clean, and super flavorful. The incredible desserts that look like a work of art are very simple to make! So of course I went to her rescue for dessert ideas.
This pound cake is not your traditional pound cake but it’s simply perfect for transitioning into Spring time. It’s dense and moist with a very refreshing flavor of the orange juice and zest, the ground cardamom really compliments the citrus by enhancing the flavors. For me, it was perfect the way it turned out as is… so I set aside some for the coming days, hehe.
But because I had guests coming over I have never met before I wanted to sweeten it up a little bit with my Italian touch by making a Ricotta Whipped Cream topped with Orange Juice Macerated Strawberries. Forgive me please for I have turned a perfectly… perfect recipe and made it gluttonous. It went over quite well even though we all over ate dinner. Let’s just say plates were clean.
Ariel says you can toast this with butter on top or serve it with ice cream. Even with your afternoon/evening tea. Um YES PLEASE!!! How can you go wrong with ricotta in pound cake? Ugh. It’s just brilliant. I hope you all enjoy this as much as I can’t shut up about it LOL