Blood Orange Ricotta Almond Cake with Glossy Glaze

Blood orange rounds fanned over a golden ricotta cake, a sprinkle of almonds and a red glaze running down the sides. This Italian citrus dessert looks dramatic and tastes bright. Its tender, moist crumb comes from ricotta and ground almonds, so it stays soft for days. It is a simple cake that rewards a little patience and careful layering of flavors.

This blood orange ricotta almond cake brings together three classic Italian ideas: a ricotta-based batter, a generous hit of almonds and a bright citrus finish. Blood oranges give the cake its striking color and a berry-like tartness that stands up to the sweetness of the glaze. Grated hard aged cheese adds a savory note that keeps the cake from tasting one-dimensional.

The method is straightforward: prepare the fruit and nuts, mix a smooth batter, arrange the orange slices on top and bake until set and golden. Once cooled, the cake is finished with a glossy glaze that drips over the edges. You need one springform pan, a box grater and a few bowls, and the whole cake comes together in under two hours including cooling.

Ingredients

Why this recipe works

Ricotta is the backbone of the texture. Its fine curds break down into the eggs and sugar during beating, producing a dense but moist crumb that is closer to a cheesecake than a sponge.

Because the batter has no butter, the ricotta keeps the cake tender without making it greasy. Folding in the grated aged cheese adds salt and depth that balances the sugar, so each slice tastes more complex than a plain almond cake.

Almonds work in two ways here. Almond flour replaces part of the wheat flour, giving a fine, slightly chewy crumb and a toasty flavor. Whole and sliced almonds add texture and crunch.

Toasting them beforehand deepens their flavor and keeps them crisp under the glaze. Arranging the orange slices in a ring on top lets the heat of the oven concentrate their juice and perfume the cake as it bakes.

Notes and substitutions

Blood oranges are best in winter and early spring, when they are at their most colorful and fragrant. Choose fruit that feels heavy for its size, with smooth, firm skin. If blood oranges are not available, navel oranges still make a lovely cake, although the color will be paler. Adding a little red food coloring to the glaze restores the dramatic look without changing the flavor.

The recipe is built for a 9-inch springform pan, which lets you release the cake cleanly and keep the orange ring intact. Line the base with parchment so nothing sticks.

A box grater is the simplest tool for the aged cheese, since it creates the fine flakes that blend smoothly. A stand or hand mixer makes quick work of the eggs and sugar, although a whisk and some arm power will also do the job well.

• blood oranges: navel oranges plus a few drops of red food coloring for a similar look
• whole-milk ricotta: part-skim ricotta, drained well for a denser crumb
• Pecorino Romano: Parmigiano-Reggiano, finely grated

Equipment

• 9-inch round springform cake pan
• Parchment paper
• Box grater
• Stand or hand mixer
• Fine-mesh sieve
• Cutting board and sharp knife