Blood Orange Almond Ricotta Cake with White Chocolate Step-by-step instructions

Before you start

Before starting, set the butter and eggs out to come to room temperature. This ensures the batter creams smoothly and emulsifies properly. Butter a 9-inch round cake pan and line the bottom with parchment paper.

Slice the blood oranges thinly and set aside. Grate the white chocolate on a box grater and measure out the remaining ingredients. Heat the oven to 350°F (175°C) so it is ready when the batter is mixed.

Instructions

Prep and Batter

1. 1Prepare the Pan and Topping
   Heat the oven to 350°F (175°C). Butter a 9-inch round cake pan and line the bottom with parchment paper. Slice the blood oranges into thin wheels, about 1/8-inch thick. Arrange the wheels in a single layer over the bottom of the pan, overlapping slightly. Scatter half of the sliced almonds over the oranges. Grate the white chocolate on the large holes of a box grater into fine curls; set aside.
   Look for The pan bottom is covered with orange wheels and almonds, and the white chocolate is grated into fluffy curls.
   Tip Use a sharp knife to slice the oranges thinly and evenly; a mandoline works well if you have one.
2. 2Mix the Dry Ingredients
   In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Set aside.
   Look for The flours are evenly combined with no lumps.
   Tip Almond flour can be clumpy; whisk well to break up any lumps.

At the end of this phase, the pan is lined with overlapping blood orange wheels and scattered almonds. The batter is thick, creamy, and flecked with white chocolate.

It should be pale yellow and fluffy from the creamed butter and sugar. The dry ingredients are fully incorporated with no streaks. The batter should be spoonable, not runny.

Baking

3. 3Cream Butter and Sugar
   In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Beat in the lemon zest, lemon juice, and vanilla extract until combined.
   Look for The mixture is pale, airy, and glossy.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Make sure the butter is truly soft for a smooth, lump-free batter.
4. 4Add Ricotta and Dry Ingredients
   Add the ricotta to the butter mixture and beat until smooth. With the mixer on low, gradually add the dry ingredients, mixing just until incorporated. Fold in the grated white chocolate with a rubber spatula.
   Look for The batter is thick, creamy, and studded with white chocolate flecks.
   Tip Do not overmix once the flour is added; a few streaks are fine.
5. 5Assemble and Bake
   Pour the batter over the blood orange wheels and almonds in the prepared pan, spreading it evenly. Scatter the remaining sliced almonds over the top. Bake for 45 to 50 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
   Look for The cake is golden, puffed, and the edges pull away from the pan.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the top browns too quickly, tent loosely with foil for the last 10 minutes.

The cake bakes until golden brown and a toothpick comes out clean. The kitchen smells of citrus and toasted almonds. The top is domed and springy to the touch. The edges are slightly caramelized. The cake is fully set, and a skewer inserted into the center comes out with only a few moist crumbs, no wet batter.

Glazing and Serving

6. 6Cool and Invert
   Let the cake cool in the pan on a wire rack for 10 minutes. Run a knife around the edge, then invert the cake onto a serving plate. Carefully remove the parchment paper. Allow the cake to cool completely, about 1 hour.
   Look for The orange wheels are now on top, glistening with syrup.
   Tip Invert while still warm so the oranges release easily.
7. 7Make the Glaze
   In a small bowl, whisk together the confectioners' sugar and blood orange juice until smooth. The glaze should be thick but pourable; add more juice if needed.
   Look for The glaze is smooth, glossy, and a pale pink color.
   Tip For a thicker glaze, add a little more sugar; for thinner, add juice drop by drop.
8. 8Glaze and Serve
   Drizzle the glaze over the cooled cake, letting it cascade down the sides. Scatter the toasted almonds (if using) over the top. Slice into thick wedges and serve.
   Look for The glaze sets slightly, and the almonds add crunch.
   Tip For clean slices, use a serrated knife and wipe it between cuts.

After cooling and inverting, the cake shows a beautiful pattern of ruby orange wheels. The glaze is smooth and pours easily, coating the top and dripping down the sides. The toasted almonds add a golden crunch. The cake is cool enough to slice cleanly, revealing a tender, moist crumb with white chocolate specks.

Common mistakes

A common mistake is overmixing the batter after adding the flour, which develops gluten and makes the cake tough. Mix just until the flour disappears. Another pitfall is slicing the oranges too thick, which makes them release too much juice and makes the cake soggy.

Aim for 1/8-inch slices. Also, do not skip the parchment paper; it ensures the cake releases cleanly when inverted. Finally, let the cake cool in the pan for at least 10 minutes before inverting, or the oranges may stick.

How to tell it’s done

The cake is done when the top is deep golden brown and a toothpick inserted into the center comes out clean, with no wet batter clinging.

The internal temperature of the cake should read 160°F (71°C) on an instant-read thermometer, as the eggs are fully cooked at that point. The edges will have pulled away from the pan slightly, and the top will spring back when pressed gently with a finger.

• Egg dishes: 160°F (71°C) in the thickest part