Ricotta Loafcake

Long time, no blog... actually, my sis and I both have excuses. I fell ill for a couple weeks and ate nothing but canned soup (the horror) and my sister, well, she's got a kid.

I live down the street from a pretty amazing sandwich/pastry place called Saltie and one thing from there that I'm always craving is their Ricotta Loafcake. So I attemped to make my own, but mine was not quite the same... theirs is very dense and a little on the dry side, like a pound cake. Mine ended up much more moist and flimsy. Still very good, but not quite Saltie's!

1.5 cups flour
2.5 tsp baking powder
pinch of salt
1.5 sticks butter, softened
1.5 cups whole milk ricotta
1.5 cups sugar
3 eggs
1 orange (zested)
1 tbsp vanilla extract
1 tbsp almond extract
2 large containers of strawberries (I only bought one but quickly realized as I was serving it out... the more strawberries, the better!)

Preheat oven to 350.
Mix the first three ingredients. In a separate bowl, beat together the butter, ricotta and sugar. Add eggs one at a time, then the vanilla, almond, orange zest and squeeze the juice out from 1/2 the orange. Gradually add the dry ingredients. Pour into a loaf pan and cook until a knife inserted comes out clean (about an hour). While it's cooking, cut your strawberries into quarters and toss with some sugar. Let it cool and serve with strawberries on top.

I can taste springtime already! Just kidding, it's raining buckets in new york right now.