Strawberry, Almond & Ricotta Skillet Pound Cake

This post was sponsored by Paderno Kitchenware. All thoughts and opinions are my own.

I’ve partnered with PADERNO to bring you this soft and buttery pound cake perfect for that spring berry season. Topped with fresh juicy strawberries and nutty almonds this cake is sure to be a family favourite.

Baked using my PADERNO 10” pre-Seasoned Smooth-Release Cast Iron Skillet. Designed in Canada, the cast iron skillet features a unique shape that allows for controlled pouring and larger capacity, and helper handle for easy lifting and handling.

Strawberry, Almond & Ricotta Skillet Pound Cake

• 1-pound fresh strawberries

• 2 cups all-purpose flour

• 3 large eggs

• 1 cup unsalted butter, softened

• 1 1/3 cups, plus 3 tablespoons granulated sugar

• 1 cup ricotta cheese

• ½ cup milk

• ½ cup sliced almonds

• 1 tsp vanilla extract

• 1/2 teaspoon almond extract 

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1/4 teaspoon salt

Preheat over to 350°F.

Butter a 10-inch cast-iron skillet or 10-inch round cake pan.

Roughly chop half of strawberries and cut remaining strawberries in half. Place the strawberry halves in a small bowl and toss with 3 tablespoons of sugar.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In another bowl, using an electric mixer, beat together butter and sugar until fluffy (5 minutes). Slowly add one egg at a time, beat until well incorporate. Beat in vanilla and almond extract.

Gradually add flour mixture to butter mixture, alternating with ricotta cheese and milk, ending with flour mixture.  

Using a spatula, fold in chopped strawberries. Spoon batter into prepared cast iron skillet or pan, spreading evenly. Arrange strawberry halves on top. Sprinkle with sliced almonds.

Bake cake 10 minutes at 350°F. Reduce oven temperature to 325°F. Bake until wooden pick comes out clean, about 50-60min. Let cool on a wire rack. Cut into wedges and serve.