Blood Orange Ricotta Almond Cake with Glossy Glaze

Bright blood orange slices bake into the base of this golden ricotta cake, giving every slice a jewel-toned top. Grated ricotta keeps the crumb creamy and fine, and a glossy blood orange glaze finishes it with a sweet, tart shine that runs down the sides.

This Italian-style cake takes its character from ricotta and almonds. Blood oranges sliced thin and arranged on the pan base turn bright red as they bake, then become the top of the cake once it is flipped.

Chopped almonds in the batter add texture, while the ricotta gives a soft, creamy sponge that is closer to a tender custard cake than a dense pound cake.

The method is simple: cut the fruit, grate the cheese, mix a smooth batter, bake, invert and glaze. Toasted hazelnuts and whole almonds on top add crunch. Plan on about an hour and a half from start to finish, including cooling, so the glaze sets properly before slicing.

Ingredients

Why this recipe works

Layering blood orange slices on the bottom of the pan is what gives the finished cake its bright pattern. As the batter bakes, the oranges soften and release a little juice that caramelizes slightly against the parchment.

When the cake is inverted, that fruit layer becomes the top, so the presentation looks finished without any extra decoration.

Grating the ricotta, rather than spooning it in, breaks the curds into fine pieces that blend into the batter evenly. That step keeps the crumb light and prevents streaks of cheese. Folding the flour in gently at the end limits gluten development, so the cake stays tender and moist rather than tight or rubbery.

Notes and substitutions

Blood oranges give the cake its color and a berry-like tartness. Their season is short, so navel oranges are a practical stand-in; add a spoonful of raspberry or pomegranate juice to the glaze if you want the deep red shade. Choose whole-milk ricotta for the richest texture, and drain it well so the batter does not turn loose.

A 9-inch round pan with a removable base makes the flip easier, but a standard pan lined with parchment works too. Use a box grater for the ricotta and a sharp chef's knife for the orange slices.

Toast the hazelnuts in a dry skillet until fragrant before chopping, and store the nuts you use for topping whole for a more attractive finish.

• blood oranges: navel oranges, with a little raspberry or pomegranate juice for color in the glaze
• whole-milk ricotta: part-skim ricotta, drained well before grating
• hazelnuts: additional toasted almonds

Equipment

• 9-inch round cake pan with removable bottom
• parchment paper
• box grater
• chef's knife
• cutting board
• mixing bowls
• electric mixer or whisk
• wire rack