Ricotta

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

By Eliza Howard 06 September 2020
Recipe of Yummy Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis
Recipe of Yummy Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis

Hey everyone, it’s Clark, I hope you are having an amazing day. Today I will show you a way to prepare a distinctive dish, Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

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

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 it.

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

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