Ricotta Orange Pound Cake With Amaretto Strawberries
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 tablespoons cups sugar, plus 1
1 teaspoon vanilla extract
2 tablespoons Amaretto
Powdered sugar, for dusting
1 pint strawberries, hulled and quartered
Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs one at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a tooth pick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45-50 minutes. Let the cake cool in the pan for 10 minutes and then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.
Meanwhile, place the strawberries in a small bowl with the remaining one Tablespoon sugar. Let sit until the juices have pooled around the strawberries.