Serious Eats: Talk

Ricotta pound cake

I make a really really good ricotta pound cake but someone has asked me to make it with a "strip" of ricotta running down the center. How do I do this? I don't want it to sink to the bottom or melt into the batter. Should I start the baking process and then add the ricotta? Anyways please help me. I need to make a doz of these cakes.

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