Ricotta-Orange Pound Cake with Prosecco Strawberries
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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

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Strawberry Spinach Salad
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Strawberry Spinach Salad
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Instructions
  1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion.
  2. Cover and chill for one hour.
  3. In a large bowl, combine the spinach, strawberries and almonds.
  4. Pour dressing over salad, and toss
  5. Refrigerate 10 to 15 minutes before serving.
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Strawberry Shortcake
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Strawberry Shortcake
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Ingredients
Servings:
Instructions
  1. Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
  2. Preheat the oven to 400 degrees F.
  3. Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl.
  4. Add heavy cream and mix until just combined.
  5. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
  6. Remove shortcake from pan and place on a rack to cool slightly.
  7. Cut into 6 pieces and split each piece in half horizontally.
  8. Spoon some of the strawberries with their juice onto each shortcake bottom.
  9. Top with a generous dollop of whipped cream and then the shortcake top.
  10. Spoon more strawberries over the top and serve.
Whipped Topping
  1. Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.
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Strawberry Muffins
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Strawberry Muffins
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Ingredients
Servings:
Instructions
  1. Preheat oven to 400°F. Spray muffin tin with nonstick cooking spray or line muffin cups with paper cupcake liners.
  2. In a large bowl combine flour, sugar, baking powder, baking soda and salt, stir well until all ingredient are well blended.
  3. In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour liquid mixture in and the strawberries.
  4. Using a large spoon, gently fold ingredients just until moist. Do not over mix.
  5. Spoon the batter evenly into 12 muffin cups. Sprinkle each muffin with about 1/2 teaspoon sugar, if desired.
  6. Bake 20 to 25 minutes.
  7. Makes 12 muffins
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