Easiest Way to Make Super Quick Homemade Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, ricotta-orange pound cake with prosecco strawberries by giada de laurentiis. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

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To begin with this recipe, we must prepare a few ingredients. 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 it.

The ingredients needed to make Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis:

1. Get 1 1/2 stick sticks unsalted butter, at room temperature, plus more for greasing
2. Prepare 1 1/2 cup cake flour
3. Make ready 2 1/2 tsp baking powder
4. Take 1 tsp kosher salt
5. Prepare 1 1/2 cup ricotta cheese
6. Make ready 1 1/2 cup plus 2 tablespoons granulated sugar
7. Make ready 3 large eggs
8. Take 2 tbsp amaretto liqueur
9. Make ready 1 tsp pure vanilla extract
10. Take 1 tsp finely grated orange zest
11. Make ready 1 lb strawberries hulled and quartered
12. Take 2 tbsp Prosecco
13. Make ready 1 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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