Hello everybody, hope you are 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 food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Huge Selection on Second Hand Books. 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.

Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular 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:

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

More information Ricotta-Orange Pound Cake with Prosecco Strawberries This excellent pound cake recipe from star chef Giada De Laurentiis has a tender crumb and a lovely orange flavor. Add the vanilla, orange zest and amaretto. All your favorite Giada de Laurentiis' Italian recipes and more.

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.

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. I love that this can be totally prepped in advance, then all you need to do is assemble. Using a mesh sieve, dust the cooled cake with powdered sugar. Let sit until the juices have pooled around the strawberries.

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