Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, ricotta-orange pound cake with prosecco strawberries by giada de laurentiis. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to 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 it.

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. Get cake flour
3. Get baking powder
4. Make ready kosher salt
5. Get ricotta cheese
6. Prepare plus 2 tablespoons granulated sugar
7. Take large eggs
8. Prepare amaretto liqueur
9. Take pure vanilla extract
10. Take finely grated orange zest
11. Get strawberries hulled and quartered
12. Take Prosecco
13. Prepare 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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