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

Hey everyone, welcome to my recipe site. Today I will show you how to make a distinctive dish, Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be 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 that.

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

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

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..