Ricotta-Orange Pound Cake with Prosecco Strawberries

Name: Ricotta-Orange Pound Cake with Prosecco Strawberries
Cook time: 40 min
Yield: 8
Ingredients: 1 1/2 sticks unsalted butter, at room temperature, plus more for greasing; 1 1/2 cups cake flour; 2 1/2 teaspoons baking powder; 1 teaspoon kosher salt; 1 1/2 cups fresh ricotta cheese; 1 1/2 cups plus 2 tablespoons granulated sugar; 3 large eggs; 2 tablespoons amaretto liqueur; 1 teaspoon pure vanilla extract; 1 teaspoon finely grated orange zest; 1 pound strawberries, hulled and quartered; 2 tablespoons Prosecco; Confectioners’ sugar, for dusting; Lightly sweetened whipped cream, for serving

Ricotta-Orange Pound Cake with Prosecco Strawberries was pinched from <a href="http://www.foodandwine.com/recipes/ricotta-orange-pound-cake-with-prosecco-strawberries" target="_blank">www.foodandwine.com.</a>

"Strawberries, sprinkled with Prosecco and a little sugar, are a pretty, accompaniment to Giada De Laurentiis's wonderful, moist orange-infused cake...."

INGREDIENTS

•

1 1/2 sticks unsalted butter, at room temperature, plus more for greasing

•

1 1/2 cups cake flour

•

2 1/2 teaspoons baking powder

•

1 teaspoon kosher salt

•

1 1/2 cups fresh ricotta cheese

•

1 1/2 cups plus 2 tablespoons granulated sugar

•

3 large eggs

•

2 tablespoons amaretto liqueur

•

1 teaspoon pure vanilla extract

•

1 teaspoon finely grated orange zest

•

1 pound strawberries, hulled and quartered

•

2 tablespoons Prosecco

•

Confectioners’ sugar, for dusting

•

Lightly sweetened whipped cream, for serving

Go To Recipe

review