Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, ricotta-orange pound cake with prosecco strawberries by giada de laurentiis. One of my favorites. This time, I am going to make it a bit tasty. 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. In a medium bowl, combine the flour, baking powder and salt.
Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis is something which I have loved my entire life.
To begin with this 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 that.
The ingredients needed to make Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis:
- Take 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
- Take 1 tsp kosher salt
- Prepare 1 1/2 cup ricotta cheese
- Make ready 1 1/2 cup plus 2 tablespoons granulated sugar
- Make ready 3 large eggs
- Get 2 tbsp amaretto liqueur
- Prepare 1 tsp pure vanilla extract
- Make ready 1 tsp finely grated orange zest
- Make ready 1 lb strawberries hulled and quartered
- Get 2 tbsp Prosecco
- Take 1 Confectioners? sugar, for dusting
This cake keeps well for days—tuck it in an airtight bag or container. Using a mesh sieve, dust the cooled cake with powdered sugar. Meanwhile, place the strawberries (or orange supremes) in a small bowl Using a mesh sieve, dust the cooled cake with powdered sugar. Let sit until the juices have pooled around the strawberries.
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.
To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake. To a large bowl add the butter, sugar and ricotta cheese. Source: Giada De Laurentiis ** UPDATE: If you love an olive oil cake, I've since adapted this recipe to use olive oil in place of butter. Even though it uses a little less than the normal "pound" of butter, the cake was moist, dense, rich, and perfectly flavored with the tangy orange and almond-y Amaretto (or almond extract!). And of course, all the better with the sweet, fresh strawberries and/or oranges on top.
So that is going to wrap this up for this exceptional food ricotta-orange pound cake with prosecco strawberries by giada de laurentiis recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
