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

Tips for success

Pat the blood orange slices dry with paper towels before arranging them. Excess moisture makes the slices slide and can soften the top of the cake. Arrange them in a single overlapping ring so each piece shows its color clearly, then press them lightly into the batter so they stay in place during baking.

Keep the glaze thick enough to coat the back of a spoon. Start with less juice and add more a teaspoon at a time until it flows slowly. Pour it over the cake while it is completely cool, and work quickly so the glaze settles into glossy red streaks rather than soaking in. A small amount of food coloring deepens the color without changing the flavor.

Variations

• Lemon version: Replace the blood oranges with thin lemon rounds and use lemon zest and lemon juice in the glaze. The cake turns pale yellow with a sharper, fresher flavor. Keep the same method, and check the glaze for thickness before pouring it over the cake.
• Chocolate almond: Fold a half cup of finely chopped dark chocolate into the batter before baking. Skip the red glaze and dust the cooled cake with confectioners' sugar. Scatter the sliced almonds on top as in the original, for a richer dessert.
• Vanilla glaze: Use a teaspoon of vanilla extract and a few tablespoons of milk in the glaze instead of blood orange juice. The result is a plain white finish that lets the blood orange slices on top stand out. Pour it over the cooled cake as directed.
• Mini cakes: Divide the batter among six small greased springform or ring pans and arrange a few orange rounds on each. Reduce the baking time to about 25 minutes and check for a clean toothpick. Glaze each mini cake for individual servings.

Storage and make-ahead

Fridge

Store the cut cake covered in the refrigerator for up to four days, then bring slices back to room temperature before serving.

Freezer

Wrap the unglazed cake tightly and freeze it for up to two months. Thaw overnight in the refrigerator, then glaze and garnish before serving.

Store the cake in an airtight container at room temperature for up to one day, or in the refrigerator for up to four days. Because the batter contains ricotta and eggs, refrigeration is the safer choice once the cake is cut.

Cover the cut edge with plastic wrap or keep the cake under a cake dome so the crumb stays moist. Let refrigerated slices sit at room temperature for about 20 minutes before serving so the crumb softens and the flavor opens up. Leftover cake should be eaten within four days for the best texture and freshness.

You can bake the cake a day before you plan to serve it. Wrap it well once it is completely cool and keep it at room temperature or in the refrigerator. Glaze the cake on the day of serving, since the glaze stays brightest when it is poured onto a fresh surface.

The sliced almonds and rosemary garnish can be prepared in advance and kept in an airtight container. Toasting the almonds ahead saves time and keeps the topping crisp. Taking these steps the day before makes the final assembly quick and calm.

Serving ideas

Serve the cake at room temperature with a cup of coffee or espresso, which balances the sweetness of the glaze and brings out the toasty notes of the almonds.

Cut thin slices with a sharp knife dipped in warm water, wiping the blade between cuts so the glaze and layers stay neat. A thin slice is generous because the cake is rich and moist, and a little goes a long way on a dessert plate.

For a lighter finish, pair each slice with a spoonful of lightly whipped cream or a few extra blood orange rounds. The tartness of the fruit and the softness of the cream complement the ricotta crumb nicely.

Arrange the slices on a platter with the extra almonds scattered around the edge and a sprig of rosemary for color. The cake also works well at the end of a casual Italian dinner or as a brunch treat.

Frequently asked questions

Recipe card

Blood Orange Ricotta Almond Cake with Glossy Glaze

Prep 40 minCook 50 minRest 1 h 30 minTotal 3 hServes 12

Ingredients

• 2 blood oranges, cut into thin rounds
• 1/2 cup whole almonds, for the topping
• 1/3 cup sliced almonds, plus more for finishing
• 15 oz whole-milk ricotta cheese
• 1/2 cup finely grated aged hard cheese, such as Pecorino Romano
• 3/4 cup granulated sugar
• 3 large eggs, at room temperature
• 1/2 cup all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1 tbsp blood orange zest
• 1 sprig fresh rosemary, for garnish
• 1 1/2 cups confectioners' sugar, sifted
• 3 tbsp fresh blood orange juice
• red food coloring, optional

Instructions

1. Slice the blood oranges into thin rounds with a sharp knife, discarding the ends and any seeds. Zest one tablespoon from one orange, then squeeze the juice needed for the glaze. Set the rounds aside on a plate.
2. Set the whole almonds on a dry baking sheet and toast them in the oven until fragrant. Chop them coarsely. Keep the sliced almonds separate for the topping.
3. Finely grate the hard aged cheese on a box grater until you have fine flakes that fall onto the board. Measure the amount you need and set it aside for the batter.
4. Heat the oven to 350°F (175°C) and line a 9-inch springform pan with parchment. Beat the eggs and sugar until pale and thick. Mix in the ricotta, then fold in the grated cheese, both flours, the baking powder and the chopped almonds.
5. Pour the batter into the prepared pan and smooth the top. Arrange the blood orange rounds in an overlapping ring on the surface, then scatter the sliced almonds over the top.
6. Bake the cake until a toothpick inserted in the center comes out clean and the top is golden. Let the cake cool in the pan for 15 minutes, then remove the ring and let it cool completely on a rack.
7. Whisk the sifted confectioners' sugar with the blood orange juice until smooth and thick enough to coat a spoon. Add a drop of red food coloring if you want a deeper color.
8. Set the cooled cake on a serving plate and pour the glaze over the top so it runs down the sides. Scatter toasted sliced almonds over the glaze and add the rosemary sprig as a garnish.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

340

Protein

9 g

Carbohydrates

42 g

Fat

15 g

Fiber

2 g

Sugar

30 g

Sodium

180 mg

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