If you don't have an electric griddle pan, you can use a skillet and make the pancakes on the stove. Heat the pan to medium heat, spray with nonstick cooking spray, and cook the pancakes in the pan. You can use whole wheat flour or all-purpose gluten-free flour.

1. In a large bowl, combine the flour, 7 teaspoons sugar, orange zest, baking powder, salt and baking soda.
2. Cut in butter until the mixture resembles coarse crumbs; set aside.
3. In a small bowl, combine the cranberries, orange juice, cream and egg.
4. Add to flour mixture and stir until a soft dough forms.
5. On a floured surface, gently knead 6-8 times.
6. Pat dough into an 8-in. circle. Cut into 10 wedges.
7. Separate wedges and place on a greased baking sheet.
8. Brush with milk; sprinkle with remaining sugar.
9. Bake at 400° until lightly browned, 12-15 minutes. Remove to a wire rack.
10. Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones.

© 2019 Il Fiorello Olive Oil Company

1. Preheat the oven to 350 degrees. 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 ½ sticks of butter and the 1 ½ cups of the sugar at medium speed until smooth.  Beat 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.
2. 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.
3. In a bowl, toss the strawberries with the Prosecco and remaining 2 Tbsp of sugar and let stand at room temperature until juicy, about 30 min.
4. Dust the pound cake with confectioners’ sugar. Cut into wedges and serve with the strawberries and whipped cream.

Make Ahead:  The cake can be stored in an airtight container for up to 3 days

© 2019 Il Fiorello Olive Oil Company