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

Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, ricotta-orange pound cake with prosecco strawberries by giada de laurentiis. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis is something that I have loved my entire life.

Strawberries, sprinkled with Prosecco and a little sugar, are a pretty accompaniment to Giada De Laurentiis's wonderful, moist orange-infused cake. Slideshow: More Cake Recipes Preheat the oven to. Dust the pound cake with confectioners sugar. Cut into wedges and serve with the strawberries.

To begin with this recipe, we must prepare a few components. You can have ricotta-orange pound cake with prosecco strawberries by giada de laurentiis using 13 ingredients and 4 steps. Here is how you can achieve it.

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

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

Using a mesh sieve, dust the cooled cake with powdered sugar. Meanwhile, place the strawberries (or orange supremes) in a small bowl Adapted from this Giada De Laurentis recipe, this version calls for oil in place of butter, and the whole thing is made in one bowl. This cake keeps well for days—tuck it in an airtight bag or container. It makes a beautiful gift—wrap it in parchment paper and tie it with baker's twine.

Instructions 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.

This cake keeps well for days—tuck it in an airtight bag or container. It makes a beautiful gift—wrap it in parchment paper and tie it with baker's twine. Around the holidays, I often use three mini loaf pans. It doesn't get much better than this for a spring and summer dessert. Fresh lemony pound cake gets layered with sweet macerated strawberries, and topped off with ice cream and whipped cream.

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