Strawberries, sprinkled with Prosecco and a little sugar, are a pretty, accompaniment to Giada De Laurentiis's wonderful, moist orange-infused cake.
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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
How to Make It
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 and whipped cream.
The cake can be stored in an airtight container for up to 3 days.
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