Hello, I am Clara. Today, I’m gonna show you how to prepare ricotta-orange pound cake with prosecco strawberries by giada de laurentiis recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a 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 recent trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis is something which I have loved my whole life. They are fine and they look wonderful.
To be with this particular 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
- Take 1 1/2 cup cake flour
- Prepare 2 1/2 tsp baking powder
- Take 1 tsp kosher salt
- Make ready 1 1/2 cup ricotta cheese
- Make ready 1 1/2 cup plus 2 tablespoons granulated sugar
- Take 3 large eggs
- Take 2 tbsp amaretto liqueur
- Prepare 1 tsp pure vanilla extract
- Prepare 1 tsp finely grated orange zest
- Make ready 1 lb strawberries hulled and quartered
- Take 2 tbsp Prosecco
- Make ready 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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