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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, ricotta-orange pound cake with prosecco strawberries by giada de laurentiis. It is one of my favorites food recipes. For mine, I’m 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 is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook ricotta-orange pound cake with prosecco strawberries by giada de laurentiis using 13 ingredients and 4 steps. Here is how you cook 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. Prepare cake flour
3. Get baking powder
4. Get kosher salt
5. Make ready ricotta cheese
6. Get plus 2 tablespoons granulated sugar
7. Make ready large eggs
8. Prepare amaretto liqueur
9. Prepare pure vanilla extract
10. Make ready finely grated orange zest
11. Prepare strawberries hulled and quartered
12. Take Prosecco
13. Get Confectioners? sugar, for dusting

Steps 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.

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