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 is Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, ricotta-orange pound cake with prosecco strawberries by giada de laurentiis. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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

To get started with this particular recipe, we have to prepare a few ingredients. You can have ricotta-orange pound cake with prosecco strawberries by giada de laurentiis using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis:
  1. Get 1 1/2 stick sticks unsalted butter, at room temperature, plus more for greasing
  2. Make ready 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. Get 2 tbsp amaretto liqueur
  9. Prepare 1 tsp pure vanilla extract
  10. Make ready 1 tsp finely grated orange zest
  11. Prepare 1 lb strawberries hulled and quartered
  12. Take 2 tbsp Prosecco
  13. Prepare 1 Confectioners? sugar, for dusting
Steps 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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