Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis
Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, ricotta-orange pound cake with prosecco strawberries by giada de laurentiis. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook ricotta-orange pound cake with prosecco strawberries by giada de laurentiis using 13 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis:
  1. Prepare 1 1/2 stick sticks unsalted butter, at room temperature, plus more for greasing
  2. Take 1 1/2 cup cake flour
  3. Make ready 2 1/2 tsp baking powder
  4. Take 1 tsp kosher salt
  5. Take 1 1/2 cup ricotta cheese
  6. Prepare 1 1/2 cup plus 2 tablespoons granulated sugar
  7. Prepare 3 large eggs
  8. Take 2 tbsp amaretto liqueur
  9. Make ready 1 tsp pure vanilla extract
  10. Prepare 1 tsp finely grated orange zest
  11. Prepare 1 lb strawberries hulled and quartered
  12. Get 2 tbsp Prosecco
  13. Take 1 Confectioners? sugar, for dusting
Instructions to make Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis:
  1. Preheat the oven to 350°. Butter a deep, 9-inch round cake pan. In a bowl, whisk the cake flour, baking powder and salt.
  2. In another bowl, beat the ricotta, 1 1/2 sticks of butter and 1 1/2 cups of the sugar at medium-high speed until smooth. Beat in the eggs one at a time until just incorporated, then beat in the amaretto, vanilla and orange zest.
  3. Beat in the dry ingredients in 3 batches just until incorporated.Scrape the batter into the prepared pan and bake for 50 minutes, until a toothpick inserted in the center comes out with a few crumbs. Transfer to a rack to cool for 20 minutes; unmold and let cool completely.
  4. In a bowl, toss the strawberries with the Prosecco and remaining 2 tablespoons of sugar and let stand at room temperature until juicy, about 30 minutes.Dust the pound cake with confectioners sugar. Cut into wedges and serve with the strawberries.

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