Orange Ricotta Cake

Ingredients

  • 1 1/2 stick(s) unsalted butter, at room temperature, plus more for greasing
  • 1 1/2 cup(s) cake flour
  • 2 1/2 teaspoon(s) baking powder
  • 1 teaspoon(s) kosher salt
  • 1 1/2 cup(s) fresh ricotta cheese
  • 1 1/2 cup(s) (plus 2 tablespoons) granulated sugar
  • 3 large eggs
  • 2 tablespoon(s) amaretto liqueur
  • 1 teaspoon(s) pure vanilla extract
  • 1 teaspoon(s) orange zest, finely grated
  • 1 pound(s) strawberries, hulled and quartered
  • 2 tablespoon(s) Prosecco
  • Confectioners’ sugar, for dusting
  • Lightly sweetened whipped cream, for serving

Directions

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 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.

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