- Add ice to cocktail shaker
- Add 4oz Codigo Reposado
- Add 1oz sweet vermouth
- Add 4 dashes of bitters
- Cover and shake
- Garnish with orange twist and maraschino cherries
Ricotta-Orange Pound Cake with Prosecco Strawberries
A light dessert or for a Springtime Mother’s Day brunch
1 ½ sticks unsalted butter + more for greasing
1 ½ cups cake flour 2 ½ tsp. baking powder
1 tsp. kosher salt 1 ½ cups fresh ricotta cheese
1 ½ cups + 2 tbsp. sugar 3 eggs
2 tbsp. amaretto 1 tsp. vanilla extract
1 tsp. finely grated orange zest 2 tbsp. Prosecco
1 lb. hulled and quartered strawberries confectioner’s sugar for dusting
lightly sweetened whipped cream, for serving
Preheat oven to 350. Butter a 9-inch round cake pan. In a bowl whisk the flour, baking powder and salt. In another bowl, beat the ricotta, 1½ sticks of butter and 1½ cups of sugar at medium-high speed until smooth. Beat in eggs one at a time until just incorporated. The beat in the amaretto, vanilla and orange zest. Beat in the dry ingredients, in three batches until just incorporated.
Scrape the batter into the prepared pan and bake for 50 minutes. A toothpick inserted should come out with a few crumbs. Transfer to a rack and cool.
In a bowl, toss the strawberries with the prosecco and remaining 2 tablespoons of sugar and let stand at room temperature for 30 minutes.
Dust the cake with confectioner’s sugar. Cut into wedges and serve with the strawberries and whipped cream.