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

Tips for success

Preheat the cooking surface thoroughly before adding the main ingredients so moisture evaporates quickly and browning develops cleanly.

Avoid crowding the pan; working with enough breathing room keeps the temperature steady throughout cooking.

Taste a small spoonful right before the final minute and adjust salt, pepper or acidity in small pinches.

Wiping the rim of the serving dish before bringing it to the table gives a neat, appetizing presentation.

Variations

• Lemon version: Replace the blood oranges with thinly sliced lemons and use lemon juice in the glaze. The cake keeps its pale crumb and almond flavour, and the glaze turns a bright, clear yellow that suits a spring table.
• Raspberry glaze: Stir a spoonful of strained raspberry juice into the blood orange glaze for extra colour and a sweet-tart finish. The blend keeps the citrus flavour and gives the glaze a deeper ruby shade on the top and sides.
• Vanilla cream: Add a half teaspoon of pure vanilla extract to the cold heavy cream before whipping. The vanilla rounds out the citrus and the almonds, and it gives the filling a softer, warmer flavour between the layers.
• Chocolate almond: Fold a quarter cup of finely chopped dark chocolate into the batter before baking. The chocolate melts into the crumb and pairs well with the almonds, although the citrus becomes a background note.

Storage and make-ahead

Fridge

Store covered in an airtight container in the refrigerator for up to 3 days.

Let leftovers cool until no longer steaming, transfer them into a shallow airtight container so they chill evenly in the refrigerator, and reheat gently with a splash of water or broth to keep everything juicy.

You can chop the aromatics, measure the seasonings and portion the main ingredients up to twenty-four hours ahead in covered containers so active stove time stays quick and effortless on busy weeknights.

Serving ideas

Serve warm right from the kitchen alongside steamed rice, roasted potatoes, crisp salad greens or crusty artisan bread to soak up every drop of sauce.

Fresh chopped herbs or a squeeze of citrus brighten the plate just before serving.

For drinks, pair each portion with sparkling water with lemon, iced unsweetened tea or a crisp chilled apple spritzer that refreshes the palate between bites.

Set extra pepper and herbs at the center of the table.

Frequently asked questions

Recipe card

Blood Orange Ricotta Almond Cake with Glossy Glaze

Prep 40 minCook 50 minRest 3 hTotal 4 h 30 minServes 12

Ingredients

• 3 blood oranges, sliced into thin rounds
• 1 cup whole almonds, chopped small
• 1/3 cup sliced almonds, plus more toasted for garnish
• 1 sprig fresh rosemary, leaves picked
• 16 oz whole-milk ricotta, drained
• 3 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1/2 cup all-purpose flour
• 1 tbsp blood orange zest
• 1 cup heavy cream, cold
• 2 tbsp confectioners' sugar
• 1/2 cup blood orange juice
• 1 cup confectioners' sugar, sifted
• 1 tbsp unsalted butter, melted

Instructions

1. Slice the blood oranges into thin rounds and set them aside. Chop the whole almonds finely with a chef's knife, then pick the rosemary leaves. Heat the oven to 350°F (175°C) and line the base of the springform pan with parchment.
2. Drain the ricotta well. Grate the firm white cheese on the fine side of the box grater so it falls in fine, curly shreds. Mix the grated cheese into a bowl with a spoon.
3. Whisk the eggs with the sugar until pale and thick. Fold in the grated ricotta, flour, orange zest and chopped almonds until the batter is smooth and pale yellow. Do not overmix once the flour goes in.
4. Arrange the blood orange rounds over the parchment in the springform pan, overlapping slightly. Pour the batter over them and spread it evenly to the edges. Scatter the sliced almonds over the top.
5. Bake the cake for about 50 minutes, until the top is golden and a toothpick inserted in the centre comes out clean. Cool the cake in the pan on a rack for 30 minutes, then release the sides and cool completely.
6. Whip the cold heavy cream with the confectioners' sugar until soft peaks form. Slice the cooled cake through the middle into two layers, then spread the cream filling over the bottom layer and set the top layer back on.
7. Warm the blood orange juice in a small saucepan, then whisk in the sifted confectioners' sugar and melted butter until glossy and smooth. Pour the glaze over the top of the cake so it drips down the sides.
8. Scatter toasted sliced almonds over the glaze while it is still tacky. Let the glaze set for 15 minutes, then cut the cake with a sharp knife to reveal the stacked pale interior.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

390

Protein

9 g

Carbohydrates

46 g

Fat

19 g

Fiber

2 g

Sugar

36 g

Sodium

120 mg

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