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Mini Olive Oil and Ricotta Pound Cakes with Chocolate Covered Orange Peel

Yield: 8 servings
Prep Time: 20 minutes   Cook Time: 40 – 50 minutes
Ease of Preparation: Easy
Recipe courtesy of Nadia G


    • 1½ cups all purpose flour
    • 2½ teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/3 cup and 1 tablespoon of Italian extra virgin olive oil
    • 1½ cup of whole milk Ricotta cheese, room temperature
    • 1/4 cup of unsalted butter, room temperature
    • 1¼  cup of organic cane sugar
    • 1 vanilla bean, scraped
    • Zest from 1 orange
    • 3 eggs
    • 1 tablespoon unsalted butter, room temperature
    • 1  3.2 oz orange peel flavored chocolate bar, chopped

    Recipe tools
    • Medium mixing bowl
    • Hand mixer
    • 8 cup mini loaf pan
    • Wire rack


Making the batter: sift flour, baking powder and salt in a medium sized mixing bowl. With a hand mixer on low, whip together olive oil, ricotta, butter, sugar, vanilla seeds, and orange zest just until combined. Add dry ingredients and continue to beat for another 3 minutes until it’s light and airy. Drop eggs into mix session one at a time. Drop in chocolate bits and stir with a spatula until they are evenly spread in the batter.

Preheat oven to 350°F.

Butter an 8 cup holder mini loaf pan. Pour batter into mini loaf pans and bake for 40-50 minutes. Use a toothpick to insert into pound cakes until it pulls out clean.

Allow the cakes to cool in pans for about 10 minutes, transfer to a wire rack to cool fully.

Nadia G’s Bitchin’ Kitchen:
also Cooking Channel:



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