Recipe courtesy of Chef Sean Weinberg
Ingredients:
2 t Kosher salt
3 c flour
5 t baking powder
¾ lb melted butter
3 cups of fresh ricotta cheese
3 cups sugar
6 whole eggs
1 vanilla bean
2 t vanilla
Directions:
- In Kitchen Aid mixer whip butter and sugar for 30 seconds then add ricotta cheese incorporate into blend. Add eggs one at a time. Add vanilla bean and vanilla extract, mix for 2 minutes.
- In a separate bowl mix the baking powder, salt and flour. Slowly incorporate the dry ingredients into the wet ingredients.
- Prepare two 9” baking pans and bake at 350• for approximately 30 minutes. Once poundcake is cooled, cut into slices.
- Cut 2 quarts of fresh strawberries into quarters and mix with 3 tablespoons of organic rose syrup. Serve on top of sliced poundcake. Top with soft whipped cream.