Blood Orange Ricotta Almond Cake with Glossy Glaze

Bright blood orange rounds, a pale almond crumb and a creamy ricotta layer make this Italian cake a striking dessert. It bakes in one springform pan, and the glossy glaze that drips down the sides gives it a finished look without any frosting work. Serve wedges for a relaxed weekend gathering or a special dinner.

This blood orange ricotta almond cake is built on a simple, fresh batter enriched with finely grated hard aged cheese and chopped almonds. The cheese adds a savory, nutty depth that balances the sweetness of the sugar and the bright citrus.

Blood orange rounds arranged around the edge of the batter bake into soft, jewel-toned edges, while sliced almonds on the surface toast to a golden finish.

Once the cake has cooled completely, a smooth ricotta filling goes on top as a creamy layer, and a glossy blood orange glaze finishes the cake.

Each step is straightforward, and the result is a cake that cuts into clean wedges with a distinct pale layer and a golden crumb inside. Plan for a few hours in total, since the cake needs time to cool before it is filled and glazed.

Ingredients

Why this recipe works

The cake batter relies on whipped eggs and melted butter to produce a tender, moist crumb. Beating the eggs until pale traps air that lifts the batter in the oven, while the baking powder gives a steady rise. Folding the flour in gently keeps the texture soft instead of dense, which matters for a cake this rich in almonds and cheese.

Grated hard aged cheese does two jobs in this recipe. It melts into the batter, adding salt and savory depth, and it helps the crumb brown evenly in the oven. Chopped almonds add body and a toasty flavor without making the cake heavy. The blood orange rounds placed around the edge of the batter stay bright and gently candied while the center sets.

Notes and substitutions

Blood oranges give the most striking color in both the rounds and the glaze, so use them when they are in season. Navel oranges work as a substitute, though the glaze will look paler and the flavor will be milder. Choose whole-milk ricotta for a rich, spreadable filling, and drain it in a fine sieve so the layer holds its shape on top of the cake.

The 9-inch springform pan is the key piece of equipment. Its removable sides let you release the cake without disturbing the orange rounds around the edge. Line the base with parchment paper so the cake lifts out cleanly.

A box grater gives the fine shavings the batter needs, and a long, sharp knife makes even orange rounds and neatly chopped almonds. A small offset spatula helps spread the ricotta filling evenly.

• blood oranges: navel oranges, which give a paler glaze with less color
• hard aged cheese: Pecorino Romano, which is saltier and sharper
• whole-milk ricotta: part-skim ricotta, drained longer for a firmer filling

Equipment

• 9-inch springform pan
• parchment paper
• box grater
• long chef's knife
• cutting board
• mixing bowls
• electric mixer or whisk
• offset spatula