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Ricotta-orange Pound Cake With Prosecco Strawberries By Giada De Laurentiis Recipe

Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis Recipe
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Cooking Time : 1 minutes
Serving : 8
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Prepare the ingredients before making Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis in your home. Then, follow these steps below to serve Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis for your family or friends.

Ingredients: Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis

  • 1 1/2 stick sticks unsalted butter, at room temperature, plus more for greasing
  • 1 1/2 cup cake flour
  • 2 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 1 1/2 cup ricotta cheese
  • 1 1/2 cup plus 2 tablespoons granulated sugar
  • 3 large eggs
  • 2 tbsp amaretto liqueur
  • 1 tsp pure vanilla extract
  • 1 tsp finely grated orange zest
  • 1 lb strawberries hulled and quartered
  • 2 tbsp Prosecco
  • 1 Confectioners? sugar, for dusting

How to Make Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis in your home by yourself.

    Step 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.
  • Step 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.
  • Step 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.
  • Step 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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