Blood Orange Ricotta Almond Cake with Glossy Glaze Tips, FAQ & printable recipe

Tips for success

Use blood oranges at peak season for the deepest color in the rounds and glaze. Their flavor is sweeter and more berry-like than regular oranges, so taste the juice before you add the confectioners' sugar to the glaze. If the juice is very sharp, reduce the sugar slightly or add a pinch more to balance it. Keep the glaze warm for easier pouring, but never hot enough to melt the ricotta layer underneath.

Grate the hard aged cheese just before you mix the batter, so it stays fine and fluffy rather than clumping. Chop the almonds coarsely rather than finely, which keeps a pleasant texture in the crumb.

Toasting the sliced almonds lightly in a dry pan before scattering them on top adds extra color and flavor without changing the recipe. A serrated or long, sharp knife, dipped in hot water and wiped between cuts, gives the cleanest wedges.

Variations

• Lemon version: Replace the blood oranges with two lemons, sliced thinly and arranged around the batter. Use lemon juice in place of the orange juice for the glaze and keep the rest of the recipe unchanged for a sharp, bright cake.
• Navel orange version: Use two navel oranges in place of the blood oranges for the rounds and the glaze. The cake will have a paler, golden glaze and a milder citrus flavor that suits a family dessert.
• Pecorino twist: Swap the hard aged cheese for finely grated Pecorino Romano for a sharper, saltier batter. The cake keeps its tender crumb and works well with the sweet glaze and creamy ricotta layer.
• Toasted almond finish: Toast the chopped almonds in a dry pan until golden before folding them into the batter, and toast the sliced almonds for the topping. This brings out a deeper nutty flavor in both the crumb and the finish.

Storage and make-ahead

Fridge

Keep the cake covered in the refrigerator for up to 4 days. Let wedges come to room temperature before serving for the best texture and flavor of the filling.

Freezer

The unfilled, unglazed cake base can be frozen wrapped tightly for up to 2 months.

Reheat

This cake is served cold or at room temperature, so reheating is not needed.

Store the finished cake in an airtight container in the refrigerator once the glaze has set. Keep it covered so the ricotta layer stays fresh and the crumb does not dry out. Bring wedges to room temperature for 20 to 30 minutes before serving so the filling is soft and creamy rather than cold and firm.

Do not leave the cake out at room temperature for longer than 2 hours, since the ricotta filling should not stay out for extended periods. Cover the leftover cake tightly after each serving to keep the glaze glossy.

You can bake the cake base a day ahead. Cool it completely, wrap it tightly in plastic wrap, and keep it at room temperature overnight. The next day, drain the ricotta, whip the filling, spread it over the cake, and add the glaze and sliced almonds on the day you plan to serve.

Prepare the blood orange glaze within a few hours of serving so it stays glossy and pourable. Filling the cake early can cause the ricotta layer to soften and the glaze to lose its shine, so assemble close to serving time.

Serving ideas

Serve this cake at room temperature with coffee, espresso or a dessert wine such as a sweet Moscato. The bright blood orange glaze and creamy ricotta layer pair well with a light, not too sweet drink.

Cut neat wedges with a sharp knife and arrange them on a flat plate so the glaze drips down the sides attractively. A few extra sliced almonds and a rosemary leaf on each plate make a simple, elegant finish that suits a late afternoon or after-dinner setting.

For a relaxed gathering, place the whole cake on a footed stand and let guests help themselves. Pair each wedge with a spoonful of fresh whipped cream or a few extra blood orange segments if you like. The pale ricotta layer and golden crumb look especially striking on a white plate. Keep the cake covered until serving, and offer small forks or dessert plates so the glaze stays neat.

Frequently asked questions

Recipe card

Blood Orange Ricotta Almond Cake with Glossy Glaze

Prep 40 minCook 45 minRest 1 h 30 minTotal 2 h 55 minServes 12

Ingredients

• 2 blood oranges, sliced into thin rounds
• 1 cup blanched almonds, chopped
• 1 sprig fresh rosemary, leaves picked
• 1/2 cup finely grated hard aged cheese, such as Parmigiano-Reggiano
• 1 1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp kosher salt
• 3 large eggs, at room temperature
• 1/2 cup unsalted butter, melted and cooled
• 1 cup whole-milk ricotta, drained
• 1/3 cup confectioners' sugar
• 1 tsp vanilla extract
• 1/2 cup blood orange juice
• 1 cup confectioners' sugar
• 1/4 cup sliced almonds, for topping

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

380

Protein

9 g

Carbohydrates

47 g

Fat

18 g

Fiber

2 g

Sugar

34 g

Sodium

210 mg

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