Ricotta-Orange Pound Cake with Prosecco Strawberries
Print Recipe
Servings
8 servings
Servings
8 servings
Ricotta-Orange Pound Cake with Prosecco Strawberries
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Recipe Notes
  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

Share this Recipe
 
Green Bean Casserole
Print Recipe
Green Bean Casserole
Print Recipe
Instructions
  1. Bring a large pot of water to a boil and add a big pinch of salt and the green beans.
  2. Cook for about five minutes, the beans should still be crisp.
  3. Drain them and set aside.
  4. Butter a baking dish large enough to hold the green beans with 1 tablespoon butter and set aside.
  5. Heat the oven to 375 degrees F.
  6. Tear the bread into 2-inch pieces, put them into a bowl, and add 1 tablespoon chives,1 tablespoon thyme, 1 tablespoon rosemary, 2 tablespoons Parmesan, and 3 tablespoons olive oil.
  7. Stir well to coat and spread onto a baking sheet.
  8. Bake just until the bread just starts to turn golden, about 10 minutes.
  9. Remove from the oven and set aside.
  10. Meanwhile, melt the remaining butter and olive oil in a large skillet over medium heat.
  11. Add the mushrooms and shallots, season with salt and pepper, and cook until the mushrooms have released their liquid, about 10 minutes.
  12. Pour in the heavy cream, add the remaining thyme and chives, and cook for another 5 minutes.
  13. Add the green beans and stir well.
  14. Put the green bean mixture into the prepared baking dish, top with the croutons, and sprinkle on the remaining Parmesan.
  15. Bake until everything is hot and bubbling, about 20 to 25 minutes.
Share this Recipe
 
Maple Caramel Apples
Print Recipe
Maple Caramel Apples
Print Recipe
Ingredients
Servings:
Instructions
  1. In a deep heavy saucepan combine the brown sugar, maple syrup, and cream and cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water, until the sugar is dissolved.
  2. Bring the mixture to a boil and boil it, undisturbed, until a candy thermometer registers 250 degrees F.
  3. Remove the pan from the heat, add the butter, and swirl the pan gently until the butter is melted. Let the maple caramel cool for 5 minutes.
  4. Push a wooden skewer or chopstick through the length of each apple and holding the apples by the skewers dip the apples 1 at a time in the maple caramel, coating them well and letting the excess drip off.
  5. Put the apples on buttered baking sheets until the maple caramel is cool and firm. Serve the apples immediately.
Share this Recipe