Ricotta-Orange Pound Cake with Prosecco
Strawberries
Serves 8. This
wonderful and tasty dessert is from the May 2014 issue of Food and Wine magazine. I
heard that Prosecco is now the top selling sparkling wine.
1½ sticks
of butter (12 Tbs.), at 2 Tbs.
amaretto liqueur
room temperature, plus more 1 tsp. vanilla extract
for greasing the pan 1 tsp. finely grated orange zest
1½ c. cake
flour 1
lb. strawberries, hulled and quartered
2½ tsp.
baking powder 2 Tbs. Prosecco
1 tsp.
kosher salt powdered
sugar, for dusting
1½ c. fresh
ricotta cheese lightly
sweetened whipped cream,
1½ c. + 2
Tbs. granulated sugar for serving
3 large
eggs
Heat oven to 350 degrees.
Butter a DEEP, 9”-round cake pan.
In a bowl, whisk cake flour, baking powder and salt. In another bowl, beat ricotta, 12 Tbs.
butter, and 1½ c. sugar at medium high speed until smooth. Beat in eggs one at a time until just
incorporated, then beat in amaretto, vanilla and orange zest. Beat in the dry ingredients in 3 batches
just until incorporated.
Scrape batter into 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 strawberries with remaining Prosecco and
remaining 2 Tbs., sugar and let stand at room temperature until juicy, about 30
minutes.
Dust pound cake with powdered sugar. Cut into wedges and serve with the
strawberries and whipped cream.
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