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

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We hope you got benefit from reading it, now let’s go back to 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 do that.

The ingredients needed to make Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis:
  1. Prepare sticks unsalted butter, at room temperature, plus more for greasing
  2. Get cake flour
  3. Take baking powder
  4. You need kosher salt
  5. You need ricotta cheese
  6. Use plus 2 tablespoons granulated sugar
  7. Prepare large eggs
  8. Take amaretto liqueur
  9. Provide pure vanilla extract
  10. Prepare finely grated orange zest
  11. You need strawberries hulled and quartered
  12. Provide Prosecco
  13. Take 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.

All your favorite Giada de Laurentiis' Italian recipes and more. Source: Giada De Laurentiis ** UPDATE: If you love an olive oil cake, I've since adapted this recipe to use olive oil in place of butter. It doesn't get much better than this for a spring and summer dessert. Fresh lemony pound cake gets layered with sweet macerated strawberries, and topped off with ice cream and whipped cream. I love that this can be totally prepped in advance, then all you need to do is assemble a few ingredients.

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