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 achieve that.
Ingredients of Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis
- It’s 1 1/2 stick of sticks unsalted butter, at room temperature, plus more for greasing.
- It’s 1 1/2 cup of cake flour.
- Prepare 2 1/2 tsp of baking powder.
- It’s 1 tsp of kosher salt.
- You need 1 1/2 cup of ricotta cheese.
- You need 1 1/2 cup of plus 2 tablespoons granulated sugar.
- Prepare 3 of large eggs.
- It’s 2 tbsp of amaretto liqueur.
- Prepare 1 tsp of pure vanilla extract.
- It’s 1 tsp of finely grated orange zest.
- You need 1 lb of strawberries hulled and quartered.
- You need 2 tbsp of Prosecco.
- Prepare 1 of Confectioners? sugar, for dusting.
Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis instructions
- Preheat the oven to 350°. Butter a deep, 9-inch round cake pan. In a bowl, whisk the cake flour, baking powder and salt..
- 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..
- 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..
- 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..
