Blood Orange Ricotta Almond Cake with Glossy Glaze Step-by-step instructions

Before you start

Gather all the ingredients and equipment before you start, so the batter comes together without pauses. Heat the oven to 350°F (175°C) and line the springform pan with parchment paper. Let the eggs sit at room temperature for about 30 minutes, and melt the butter, then let it cool so it does not scramble the eggs. Slice the blood oranges into thin rounds, chop the almonds coarsely, and grate the hard aged cheese on the fine side of a box grater. Drain the ricotta in a sieve set over a bowl for about 20 minutes.

Instructions

Prepare and mix the batter

1. 1Prepare the citrus and nuts
   Slice the blood oranges into thin rounds, about 1/4 inch thick, and set them aside. Chop the almonds with a long knife until coarse and even, then scatter them beside the rosemary sprig on the board. Heat the oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper.
   Look for Orange rounds are even and almonds are coarsely chopped with no large whole pieces left.
   Tip Slice the oranges with a very sharp knife so the rounds keep their shape in the batter.
2. 2Grate the aged cheese
   Grate the hard aged cheese over a box grater on the fine side, letting the shavings collect on the board. Measure out 1/2 cup and set it aside for the batter. Keep the rosemary close at hand for the finish.
   Look for Fine, fluffy shavings collect on the board and pile up lightly.
   Tip Grate the cheese just before mixing so it stays light and does not clump.

At the end of this phase the batter should be pale, thick and smooth, with no streaks of dry flour. The grated cheese and chopped almonds should be evenly distributed through the batter, and the eggs should look airy after whisking. Check that the batter holds a soft ribbon when you lift the spatula, and that the flour has fully disappeared.

Smell the batter for a clean, nutty and lightly savory aroma from the cheese and almonds. If you notice lumps of flour or uneven color, fold a few more gentle strokes before pouring it into the pan. Pour the batter into the lined pan only when it is fully combined, and spread it level so the bake is even across the surface.

Bake and cool the cake

3. 3Make the pale cake batter
   Whisk the flour, sugar, baking powder and kosher salt in a large bowl. In another bowl, beat the eggs until pale, then whisk in the cooled melted butter. Fold the dry ingredients, the grated cheese and the chopped almonds into the wet mixture until just combined.
   Look for The batter is pale, thick and smooth with no streaks of dry flour.
   Tip Fold gently and stop as soon as the flour disappears to keep the crumb tender.
4. 4Assemble and bake the cake
   Pour the batter into the parchment-lined springform pan and spread it level. Arrange the orange rounds around the edge of the batter, then scatter the sliced almonds across the surface. Bake for 40 to 45 minutes, until the cake is set, golden on top and a toothpick inserted in the center comes out clean.
   Look for The top is golden, springs back lightly when pressed and the edges pull from the pan.
   Tip Rotate the pan halfway through baking if your oven heats unevenly.
5. 5Cool the cake completely
   Cool the cake in the pan on a rack for 15 minutes, then release the sides and let it cool fully, about 1 hour. Remove the cake from the base and set it on a serving plate. Cool completely before adding the filling so it stays neat.
   Look for The cake feels cool to the touch all the way through and the crumb is firm.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Cooling fully prevents the ricotta filling from softening or sliding off.

At the end of this phase the cake should be set in the center, golden on top and pulling slightly from the sides of the pan. A toothpick inserted near the middle should come out clean or with a few moist crumbs, and the top should spring back lightly when pressed.

The orange rounds around the edge should look glossy and slightly caramelized, and the sliced almonds should be toasted to a light golden color. The kitchen should smell warm and buttery with a gentle citrus note. Let the cake cool in the pan on a rack for about 15 minutes, then release the sides and cool it fully, about 1 hour, before you add the filling or the glaze.

Fill, glaze and slice

6. 6Whip the ricotta filling
   Beat the drained ricotta with the confectioners' sugar and vanilla extract until smooth and creamy. Spread the filling over the cooled cake in an even layer, leaving a small border near the edge.
   Look for The filling is thick, smooth and spreads without tearing.
   Tip Drain the ricotta in a sieve for 20 minutes first for a thicker, cleaner layer.
7. 7Make and pour the blood orange glaze
   Whisk the blood orange juice with the confectioners' sugar until glossy and pourable. Pour the glaze over the center of the cake so it drips down the sides. Sprinkle the remaining sliced almonds on top and finish with rosemary leaves.
   Look for The glaze is smooth, glossy and coats the back of a spoon.
   Tip Add juice a teaspoon at a time if the glaze is too thick to drip.
8. 8Slice and serve the wedges
   Let the glaze set for about 15 minutes. Cut the cake into clean wedges with a sharp knife, wiping the blade between cuts. Serve at room temperature to show the pale ricotta layer and golden crumb.
   Look for The glaze has set and the wedges hold their shape when lifted.
   Tip Dip the knife in hot water and dry it between each cut for neat slices.

At the end of this phase the ricotta filling should be thick, smooth and evenly spread over the completely cooled cake, leaving a small border near the edge. The blood orange glaze should be smooth, glossy and pourable, coating the back of a spoon, and it should drip gently down the sides without running off the plate.

Let the glaze set for about 15 minutes before cutting. The finished cake should look pale in the ricotta layer, golden in the crumb and bright with glaze. When you cut a wedge, the layers should hold their shape and the knife should slice cleanly. Check the wedge for an even ricotta layer and a neat glaze edge before serving.

Common mistakes

The most common mistake is adding the filling or glaze while the cake is still warm, which melts the ricotta and thins the glaze so it runs off the plate. Wait until the cake is fully cool before you spread the filling. Another frequent error is overmixing the batter after adding the flour, which makes the crumb tough and dense instead of tender.

Fold only until no dry flour shows. Undrained ricotta also causes trouble, since extra moisture makes the filling loose and weeps onto the cake. Drain it in a sieve for about 20 minutes first. Finally, glaze that is too thick will not drip, while glaze with too much juice will be thin and dull.

How to tell it’s done

The cake is done when the center is set and the top is golden brown. Insert a toothpick into the middle: it should come out clean or with a few moist crumbs, and the cake should spring back lightly when pressed. The edges should pull slightly from the springform pan. Because this cake contains eggs, cook it until the center reaches 160°F (71°C) on an instant-read thermometer, which confirms the eggs are fully cooked through. The top should look even in color, without any pale, wet patches in the middle. Let the cake cool completely before adding the ricotta filling, glaze and sliced almonds.

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