Zubereitung

1. 1

   Preheat the oven to 350 F. Grease a 9 X 5 X 3 inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.

2. 2

   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.

3. 3

   Add the vanilla, orange zest, and Amaretto until combined.

4. 4

   Add the dry ingredients, a small amount at a time, until just incorporated.

5. 5

   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.

6. 6

   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.

7. 7

   Meanwhile, place the strawberries in a small bowl with the remaining one Tablespoon sugar.

8. 8

   Let sit until the juices have pooled around the strawberries.

9. 9

   Prepare whipping cream, flavoring it with vanilla and Amaretto.

10. 10

    To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.

11. 11

    Add a dollop of whipped cream.