Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a Best dish, ricotta-orange pound cake with prosecco strawberries by giada de laurentiis. One of my favorites food recipe. This time, I am going to make it a bit tasty. This will be really delicious.

Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular 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 can achieve 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. Get 1 1/2 cup cake flour
3. Make ready 2 1/2 tsp baking powder
4. Make ready 1 tsp kosher salt
5. Make ready 1 1/2 cup ricotta cheese
6. Prepare 1 1/2 cup plus 2 tablespoons granulated sugar
7. Make ready 3 large eggs
8. Make ready 2 tbsp amaretto liqueur
9. Take 1 tsp pure vanilla extract
10. Make ready 1 tsp finely grated orange zest
11. Take 1 lb strawberries hulled and quartered
12. Take 2 tbsp Prosecco
13. Take 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.

So that’s going to wrap this up for this simple food ricotta-orange pound cake with prosecco strawberries by giada de laurentiis recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!