Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, ricotta-orange pound cake with prosecco strawberries by giada de laurentiis. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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.
Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis is something that I have loved my whole life.
To get started with this particular recipe, we must first 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 can achieve that.
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
- Get 2 1/2 tsp baking powder
- Prepare 1 tsp kosher salt
- Get 1 1/2 cup ricotta cheese
- Make ready 1 1/2 cup plus 2 tablespoons granulated sugar
- Take 3 large eggs
- Prepare 2 tbsp amaretto liqueur
- Take 1 tsp pure vanilla extract
- Take 1 tsp finely grated orange zest
- Make ready 1 lb strawberries hulled and quartered
- Prepare 2 tbsp Prosecco
- Make ready 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.
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.
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.
So that is going to wrap this up for this special food ricotta-orange pound cake with prosecco strawberries by giada de laurentiis recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
