Blood Orange Ricotta Almond Glazed Italian Cake Step-by-step instructions

Before you start

Before starting, bring the eggs and ricotta to room temperature for about 30 minutes—this helps the batter emulsify and bake evenly. Butter the cake pan and line the bottom with parchment paper, then set aside. Slice the blood oranges as thinly and evenly as possible, using a sharp knife or a mandoline if you have one.

Pat the slices dry with paper towels to remove excess juice, which can make the cake soggy. Grate the white chocolate on the large holes of a box grater, and chop the almonds. Measure all the dry ingredients and have the melted butter ready.

Instructions

Prep and Batter

1. 1Prepare the oranges, almonds, and chocolate
   Heat the oven to 350°F (175°C). Butter a 9-inch round cake pan and line the bottom with parchment paper. Slice the blood oranges into thin wheels, about 1/8-inch thick, and pat them dry with paper towels. Coarsely chop the almonds and set aside. Grate the white chocolate on the large holes of a box grater into a bowl and set aside.
   Look for Orange wheels are thin and even; white chocolate is finely grated into fluffy shreds.
   Tip Use a sharp knife for clean orange slices and avoid excess juice that can make the cake soggy.
2. 2Make the ricotta almond batter
   In a large bowl, beat the ricotta, eggs, and sugar with an electric mixer until smooth and creamy. Add the lemon zest and mix. In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the ricotta mixture, mixing until just combined. Pour in the melted butter and fold gently with a rubber spatula until the batter is uniform.
   Look for Batter is thick, smooth, and slightly fluffy with no dry streaks.
   Tip Do not overmix once the flour is added; overmixing can make the cake tough.
3. 3Assemble the cake
   Arrange the blood orange wheels in a single layer over the bottom of the prepared pan, overlapping slightly if needed. Pour the ricotta almond batter over the oranges, spreading it evenly with a spatula. Scatter the sliced almonds over the top of the batter.
   Look for Oranges are covered with a smooth layer of batter; almonds are scattered evenly.
   Tip Gently tap the pan on the counter to release any air bubbles.

The orange wheels are thin, even, and mostly dry, and the white chocolate is finely grated into fluffy shreds. The batter is smooth, thick, and slightly fluffy, with no streaks of flour.

When you pour it over the oranges, it should spread slowly and evenly, holding its shape without running. The sliced almonds are scattered evenly across the top, ready for the oven.

Bake and Glaze

4. 4Bake the cake
   Place the pan in the oven and bake for 40 to 45 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. The internal temperature of the cake should reach at least 200°F (93°C) in the center. Remove from the oven and let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
   Look for Top is deep golden, the cake springs back when pressed, and a toothpick comes out clean.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the top browns too quickly, tent loosely with foil for the last 10 minutes.
5. 5Make the blood orange glaze
   In a small saucepan, warm the blood orange juice over low heat until it is just steaming. Remove from heat and whisk in the confectioners' sugar, a little at a time, until the glaze is smooth and pourable. Stir in the toasted chopped almonds and set aside.
   Look for Glaze is thick but flowable, with a bright orange color and no lumps.
   Tip If the glaze is too thick, add a teaspoon of juice; if too thin, add more sugar.

The cake is deeply golden, with a springy surface and a clean toothpick from the center. The glaze is thick but pourable, with a bright orange color and a smooth, glossy texture. The toasted almonds are fragrant and lightly browned. The kitchen smells of citrus and toasted nuts, and the cake has pulled away slightly from the pan sides.

Finish and Serve

6. 6Glaze and serve the cake
   Once the cake is completely cool, pour the blood orange glaze over the top, letting it drip down the sides. Sprinkle with extra toasted almonds if desired. Let the glaze set for about 10 minutes before slicing. Cut a thick triangular wedge and lift it out with a spatula to serve.
   Look for Glaze is set and glossy, with almonds clinging to the surface and dripping edges.
   Tip Slice with a serrated knife for clean cuts without crushing the cake.

The glaze has set into a shiny, glassy layer that drips elegantly down the sides, studded with toasted almonds. The cake is cool to the touch and firm enough to slice cleanly. When you cut a wedge, the layers are visible: a tender crumb, a ribbon of orange, and a glossy crown. The slice lifts easily with a spatula, ready to serve.

Common mistakes

One common mistake is overmixing the batter once the flour is added, which develops gluten and makes the cake tough. Mix just until the dry ingredients are incorporated, then stop. Another pitfall is using watery ricotta without draining it—excess moisture can make the cake dense or soggy.

If your ricotta looks wet, line a strainer with cheesecloth and let it drain for 30 minutes. Slicing the oranges too thick can also cause them to release too much juice and weigh down the cake; aim for thin, even wheels. Finally, be patient with cooling: glazing a warm cake will cause the glaze to run off and soak in, so wait until the cake is completely cool.

How to tell it’s done

The cake is done when the top is deep golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. The edges will pull away slightly from the pan, and the cake will feel firm to the touch but spring back when pressed gently.

For accuracy, you can insert an instant-read thermometer into the center; it should read at least 200°F (93°C). Because this cake contains eggs, ensure the internal temperature reaches 160°F (71°C) for safety. Let the cake cool in the pan for 10 minutes before inverting, then cool completely on a wire rack before glazing.

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