Easiest Way to Prepare Perfect Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis

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

Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis You can cook Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis using 13 ingredients and 4 steps. Here is how you cook that.

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

  1. It’s of sticks unsalted butter, at room temperature, plus more for greasing.
  2. Prepare of cake flour.
  3. Prepare of baking powder.
  4. It’s of kosher salt.
  5. You need of ricotta cheese.
  6. You need of plus 2 tablespoons granulated sugar.
  7. It’s of large eggs.
  8. Prepare of amaretto liqueur.
  9. You need of pure vanilla extract.
  10. You need of finely grated orange zest.
  11. You need of strawberries hulled and quartered.
  12. It’s of Prosecco.
  13. You need of Confectioners? sugar, for dusting.

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

  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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