Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, ricotta-orange pound cake with prosecco strawberries by giada de laurentiis. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Using a mesh sieve, dust the cooled cake with powdered sugar. Let sit until the juices have pooled around the strawberries. In a bowl, whisk the cake flour, baking powder and salt.
Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis is something that I have loved my entire life.
To get started with this 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 can achieve it.
The ingredients needed to make Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis:
- Get 1 1/2 stick sticks unsalted butter, at room temperature, plus more for greasing
- Prepare 1 1/2 cup cake flour
- Prepare 2 1/2 tsp baking powder
- Get 1 tsp kosher salt
- Make ready 1 1/2 cup ricotta cheese
- Get 1 1/2 cup plus 2 tablespoons granulated sugar
- Make ready 3 large eggs
- Prepare 2 tbsp amaretto liqueur
- Make ready 1 tsp pure vanilla extract
- Take 1 tsp finely grated orange zest
- Prepare 1 lb strawberries hulled and quartered
- Prepare 2 tbsp Prosecco
- Take 1 Confectioners? sugar, for dusting
Spring is here and the first strawberries are in stores. Oranges are abundant and so are blueberries. Try this delicious Ricotta Orange Pound Cake topped with fresh fruit of your choice and a dollop of whipped cream. 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.
Instructions 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. A delicate orange and almond pound cake is topped with fresh strawberries. This video is part of Everyday Italian, hosted by Giada De Laurentiis. See more ideas about Ricotta pound cake, Cake recipes, Desserts.
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