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2010-10-18Raspberry-Peach Pound Cake: Ricotta, Orange Marmalade, Almond Extract, Orange Juice, Peaches, Raspberries, Frozen Pound Cake, Raspberry Sundae Topping
Raspberry-Peach Pound Cake featuring Sorrento® Ricotta

Featured Cheese
Sorrento® Ricotta
Sorrentocheese.com

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Raspberry-Peach Pound Cake

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Ingredients

  • 15 oz. Sorrento® Ricotta
  • 1/4 cup Orange Marmalade, divided
  • 1/4 tsp Almond Extract
  • 1 tbs Orange Juice
  • 2 cups Peaches, sliced
  • 2 cups Raspberries, fresh
  • 16 cups Frozen Pound Cake, thawed
  • Raspberry Sundae Topping, optional

Directions

In a bowl, combine ricotta cheese, 2 tablespoons marmalade and almond extract. Blend well and set aside. Combine orange juice and remaining marmalade; stir until well-blended. Pour over peaches and raspberries and stir gently to coat. Slice pound cake into 16 slices. Spread ¼ cup cheese mixture over 8 slices and top with remaining slices. Place on individual dessert plates. Spoon fruit mixture over cake. (If desired, drizzle raspberry sundae topping decoratively over each dessert plate and place cake on top of sauce.)


Yield8


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