Ricotta-orange pound cake with Prosecco strawberries from Food & Wine Magazine, May 2014: The Travel Issue (page 158) by Giada De Laurentiis

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on June 07, 2019

    Calling this a pound cake doesn’t really do it justice- it was so much moister and lighter than a traditional pound cake. The combination with the strawberries marinated in Prosecco was simply delicious. I had my typical issue with ensuring the cake is cooked in the middle (problem oven) so I let it rest a bit after turning off the oven and that seemed to work well. The recipe doesn’t call for a springform pan, but it would have been pretty challenging to get such a moist cake to release. (I still had crumbs sticking to the tin, so would recommend lining your tin with parchment.)

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