Hi, I am Joana. Today, we’re going to make ricotta-orange pound cake with prosecco strawberries by giada de laurentiis recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis Recipe
Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis is something which I have loved my entire life. They’re fine and they look fantastic.
To be with this recipe, we have to first prepare a few ingredients. You can have ricotta-orange pound cake with prosecco strawberries by giada de laurentiis using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis:
- Get 1 1/2 stick sticks unsalted butter, at room temperature, plus more for greasing
- Prepare 1 1/2 cup cake flour
- Take 2 1/2 tsp baking powder
- Take 1 tsp kosher salt
- Prepare 1 1/2 cup ricotta cheese
- Get 1 1/2 cup plus 2 tablespoons granulated sugar
- Take 3 large eggs
- Prepare 2 tbsp amaretto liqueur
- Make ready 1 tsp pure vanilla extract
- Make ready 1 tsp finely grated orange zest
- Make ready 1 lb strawberries hulled and quartered
- Make ready 2 tbsp Prosecco
- Prepare 1 Confectioners? sugar, for dusting
Instructions to make Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis:
- 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 cbs. 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.
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