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We hope you got benefit from reading it, now let’s go back to ricotta-orange pound cake with prosecco strawberries by giada de laurentiis recipe. You can cook ricotta-orange pound cake with prosecco strawberries by giada de laurentiis using 13 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare Ricotta-Orange Pound Cake with Prosecco Strawberries by Giada de Laurentiis:
- Prepare sticks unsalted butter, at room temperature, plus more for greasing
- Provide cake flour
- Provide baking powder
- Get kosher salt
- Prepare ricotta cheese
- Take plus 2 tablespoons granulated sugar
- Use large eggs
- Provide amaretto liqueur
- Take pure vanilla extract
- Get finely grated orange zest
- Prepare strawberries hulled and quartered
- You need Prosecco
- Take Confectioners? sugar, for dusting
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.
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