The refreshing flavors of fresh ricotta and lemon create a bright and delicious flavor. Top with the rhubarb-strawberry-raisin compote for a zesty, fruity hit of flavor.
Ricotta-Lemon Pound Cake with Rhubarb-Strawberry-Raisin Compote and Mascarpone Cream
For the pound cake
- Neutral flavored cooking spray
- 1/2 cup turbinado sugar
- 11-1/4 oz. (2-1/2 cups) all-purpose unbleached flour
- 2 tsp. baking powder
- 1/2 tsp. table salt
- 8 oz. (1 cup) unsalted butter, at room temperature
- 2-1/2 cups granulated sugar
- 5 large eggs, at room temperature
- 1 cup fresh ricotta, about 8-3/4 oz.
- 2 Tbs. lemon zest
- 2 tsp. pure vanilla extract
- 1-1/2 tsp. lemon juice
- 1/2 cup golden raisins (optional)
For the rhubarb-strawberry-raisin compote
- 1/2 cup golden raisins
- 1 cup Moscato wine
- 2-1/2 cups thinly sliced fresh or frozen rhubarb
- 1-1/2 cups coarsely chopped strawberries
- 2/3 cup granulated sugar
- 1 Tbs. lemon zest
For the mascarpone cream
- 8 oz. mascarpone, at room temperature
- 1/2 cup heavy cream
- 1 Tbs. confectioners’ sugar
For the pound cake
- Position a rack in the center of the oven and heat to 300°F. Spray a 12-cup Bundt pan with the cooking spray, being sure to coat all the crevices in the pan. Coat the pan evenly with the turbinado sugar, discarding any excess. Set the pan aside.
- In a medium bowl, whisk together the flour, baking powder, and salt until well blended. In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until very pale. Sprinkle in the granulated sugar and beat well until incorporated and slightly fluffy, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating until blended before adding the next. The mixture should be light and fluffy. Add the ricotta, zest, vanilla, and lemon juice and beat until incorporated, scraping down the bowl as necessary. With the mixer on low, add the flour mixture in three equal batches, beating until blended before adding the next. After the last batch of flour is incorporated, switch from the mixer to a rubber spatula and fold until the batter is well blended and smooth, taking care to scrape the bowl’s bottom and sides.
- If using raisins, scrape half of the batter into the prepared pan. Sprinkle the raisins evenly over the batter, then cover with the remaining batter (alternatively, if not using raisins, scrape all of the batter into the pan). Bake until the cake is golden brown and a toothpick comes out with just a few crumbs clinging to it when inserted in the center, 60 to 75 minutes. Baking times will vary, so start checking at about 50 minutes. Let the cake cool for about 15 minutes and then invert it onto a rack, tapping the pan to release the cake. Cool completely.
Make the compote
- Combine the raisins and 1/2 cup of the Moscato in a small saucepan. Bring to a simmer over medium-low heat and cook for 10 minutes. Remove from the heat and set aside to let the raisins plump.
- Meanwhile, combine the rhubarb, the strawberries, the remaining 1/2 cup Moscato, the sugar, and zest in a large skillet. Bring to a simmer over medium heat, stirring frequently until the sugar dissolves, about 3 minutes. Let cool completely. Remove the raisins from the Moscato with a slotted spoon, reserving the liquid, and transfer to the rhubarb-strawberry mixture.
Make the mascarpone cream and serve
- In the bowl of a stand mixer with the paddle attachment, mix the mascarpone on medium speed until slightly fluffy. Add the heavy cream and the sugar, and mix on low speed until combined, scraping down the bowl as necessary.
- To serve, put a slice of the cake on a plate, drizzle with the reserved raisin liquid, top with a dollop of the mascarpone cream and some of the compote.