Hello everybody, it’s John, 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. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Using a mesh sieve, dust the cooled cake with powdered sugar. Let sit until the juices have pooled around the strawberries. Ricotta-Orange Pound Cake with Prosecco Strawberries.

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’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. 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 it.

The ingredients needed to make Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis:

1. Take sticks unsalted butter, at room temperature, plus more for greasing
2. Prepare cake flour
3. Make ready baking powder
4. Take kosher salt
5. Get ricotta cheese
6. Make ready plus 2 tablespoons granulated sugar
7. Take large eggs
8. Prepare amaretto liqueur
9. Take pure vanilla extract
10. Make ready finely grated orange zest
11. Take strawberries hulled and quartered
12. Make ready Prosecco
13. Make ready Confectioners? sugar, for dusting

In a medium bowl, combine the flour, baking powder and salt. A delicate orange and almond pound cake is topped with fresh strawberries. This video is part of Everyday Italian, hosted by Giada De Laurentiis. 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.

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.

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. See more ideas about Ricotta pound cake, Cake recipes, Desserts. In a bowl, whisk the cake flour, baking powder and salt. Beat in the eggs one at a time until just incorporated, then beat in the amaretto, vanilla and orange zest.

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