Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make 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 favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis is something which I’ve loved my whole life.
To get started with this recipe, we have to 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:
- Prepare 1 1/2 stick sticks unsalted butter, at room temperature, plus more for greasing
- Get 1 1/2 cup cake flour
- Take 2 1/2 tsp baking powder
- Prepare 1 tsp kosher salt
- Get 1 1/2 cup ricotta cheese
- Take 1 1/2 cup plus 2 tablespoons granulated sugar
- Prepare 3 large eggs
- Take 2 tbsp amaretto liqueur
- Prepare 1 tsp pure vanilla extract
- Prepare 1 tsp finely grated orange zest
- Prepare 1 lb strawberries hulled and quartered
- Get 2 tbsp Prosecco
- Take 1 Confectioners? sugar, for dusting
Steps 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 crumbs. 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.
So that’s going to wrap this up for this exceptional food ricotta-orange pound cake with prosecco strawberries by giada de laurentiis recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
