Blood Orange Almond Ricotta Cake with White Chocolate Tips, FAQ & printable recipe

Tips for success

For the most striking color, choose blood oranges with deep red flesh. The color deepens as they bake, turning a vivid ruby. If you cannot find blood oranges, use a mix of navel oranges and a few slices of cara cara for a pretty pink hue.

To get thin, even slices, use a sharp chef's knife or a mandoline. Pat the slices dry with paper towels before arranging them in the pan to remove excess juice that could make the cake soggy.

The white chocolate should be grated finely so it melts evenly into the batter. If you prefer larger chunks, chop it into small pieces instead.

When creaming the butter and sugar, beat until the mixture is pale and fluffy, about 2 minutes; this incorporates air and gives the cake lift. Fold the dry ingredients in gently, just until no streaks remain. Overmixing will toughen the crumb.

Variations

• Citrus Medley: Replace half of the blood oranges with regular oranges or a mix of tangerines. The flavor becomes more complex, and the color is a blend of orange and ruby. Adjust the sugar in the glaze to taste, as tangerines are sweeter.
• Chocolate Swirl: Melt 2 oz of dark chocolate and swirl it into the batter before pouring into the pan. The dark chocolate contrasts with the white chocolate and citrus, adding a rich depth. Drizzle extra melted chocolate over the glaze for a marbled effect.
• Nut-Free: Replace the almond flour with an equal amount of all-purpose flour and omit the sliced almonds. The cake will be slightly less tender but still delicious. Use a nut-free milk or water in the glaze if needed.
• Spiced Version: Add 1/2 tsp of ground cardamom and a pinch of cinnamon to the dry ingredients. The warm spices complement the citrus and almond flavors. You can also add a teaspoon of orange blossom water to the glaze for a floral note.

Storage and make-ahead

Fridge

Refrigerate any leftovers in an airtight container for up to 5 days. Bring to room temperature or warm briefly before serving.

Freezer

Wrap the unglazed cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge, then glaze and serve.

Reheat

Reheat individual slices in the microwave for 15 seconds or in a 300°F oven for 5 minutes to refresh the texture.

Store the cake covered at room temperature for up to 3 days. The glaze may soften slightly, but the flavor remains. If the weather is warm, you can refrigerate it, but bring it to room temperature before serving for the best texture.

The cake can be baked a day ahead. Cool it completely, then wrap tightly in plastic wrap and store at room temperature. Glaze and top with almonds just before serving to keep the glaze shiny and the almonds crunchy.

Serving ideas

Serve this cake as the centerpiece of a brunch or afternoon tea. The ruby orange wheels make it festive for winter holidays.

Pair it with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream to balance the tart citrus. A cup of Earl Grey tea or a glass of sparkling wine complements the almond and orange flavors beautifully.

For a more elegant presentation, dust the top with a little confectioners' sugar just before serving, or add a few fresh blood orange segments on the side.

The cake is delicious on its own, but the creamy additions highlight the moist crumb. Slice it with a serrated knife for clean wedges, and serve slightly warm or at room temperature.

Frequently asked questions

Recipe card

Blood Orange Almond Ricotta Cake with White Chocolate

Prep 25 minCook 50 minRest 10 minTotal 1 h 25 minServes 10

Ingredients

• 3 blood oranges, thinly sliced into wheels
• 3/4 cup sliced almonds, divided
• 4 oz white chocolate (couverture), grated
• 1 cup whole-milk ricotta
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup almond flour
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup confectioners' sugar
• 2 tbsp blood orange juice

Instructions

1. 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.
2. In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Set aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

9 g

Carbohydrates

48 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.