Combining the bright, bubbly flavors of prosecco-infused strawberries with the moist, rich texture of the ricotta orange poundcake makes for a delightful dessert.

 

Ingredients

1 ½ c ricotta cheese

1 ½ c all-purpose flour

1 c granulated sugar

½ c unsalted butter, softened

3 lg eggs

zest of 1 orange

juice of 1 orange

1tsp vanilla extract

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F. Grease and flour a 9-inch springform pan.
2. In a large bowl, beat the ricotta, butter, and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the orange zest, orange juice, and vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for about 10 minutes, then remove the sides of the pan and let it cool completely. Dust with powdered sugar before serving.

To make the Prosecco Strawberries

Ingredients

1 lb fresh strawberries, hulled and sliced

½ c prosecco

2 tbsp granulated sugar

fresh mint leaves (optional, for garnish)

 

Instructions

1. Place the sliced strawberries in a bowl.
2. Pour the prosecco over the strawberries and sprinkle with sugar. Stir gently to combine.
3. Let the strawberries marinate in the prosecco mixture for at least 30 minutes, stirring occasionally.
4. Spoon the prosecco strawberries over slices of ricotta orange cake. Garnish with fresh mint leaves if desired.

 

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