Blood Orange Ricotta Almond Glazed Italian Cake Tips, FAQ & printable recipe

Tips for success

For the most vibrant color and flavor, use blood oranges when they are in season—typically from December to May. If blood oranges are unavailable, regular oranges or a mix of orange and grapefruit will still create a beautiful cake.

When slicing the oranges, a mandoline ensures even, paper-thin wheels that cook evenly and look stunning on top. Pat the slices dry thoroughly, as excess juice can make the cake soggy. For the white chocolate, choose a high-quality bar with at least 30% cocoa butter; the better the chocolate, the better the flavor.

Toasting the almonds is a small step that makes a big difference. Spread them in a dry skillet over medium heat, shaking frequently, until they are golden and fragrant—about 3 to 5 minutes. Keep a close eye, as they can burn quickly.

The glaze can be made while the cake bakes, but it will thicken as it sits; if it becomes too thick to pour, warm it gently or add a teaspoon of juice. For clean slices, use a serrated knife and wipe the blade between cuts. Serve the cake at room temperature for the best texture and flavor.

Variations

• Citrus Medley: Replace half of the blood oranges with navel oranges and add a tablespoon of grapefruit zest to the batter for a more complex citrus flavor.
• Chocolate Swirl: Fold 1/2 cup of mini chocolate chips into the batter along with the white chocolate, or swirl in 2 tablespoons of cocoa powder for a mocha twist.
• Lemon Ricotta Cake: Use regular lemons instead of blood oranges, and add 2 tablespoons of lemon juice to the glaze for a classic lemon-ricotta combination.
• Gluten-Free Option: Replace the all-purpose flour with a 1:1 gluten-free flour blend, and ensure the baking powder is gluten-free. The cake will be slightly more delicate but still delicious.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor.

Freezer

The unglazed cake can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator, then glaze and serve.

Reheat

To reheat individual slices, place them on a baking sheet and warm in a 300°F (150°C) oven for 5 to 7 minutes, until just heated through.

Store the glazed cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. If refrigerated, let it come to room temperature before serving to soften the crumb. The glaze may lose some shine after refrigeration but will still taste delicious.

The cake can be baked a day ahead and kept unfrosted at room temperature in an airtight container. The glaze can be made up to a week in advance and stored in the refrigerator; reheat gently before using. Assemble and glaze the cake the day you plan to serve it for the freshest appearance.

Serving ideas

Serve this cake as the centerpiece of a dessert table, or with a dollop of lightly sweetened whipped cream or a scoop of vanilla gelato.

The bright citrus and nutty crumb also pair well with a cup of espresso or a glass of dessert wine. For a more casual presentation, cut it into smaller squares or wedges and arrange on a platter.

The cake is best enjoyed within a day of glazing, when the top is glossy and the crumb is tender. If you have leftovers, they make a lovely breakfast or afternoon treat with coffee.

For a festive touch, garnish each slice with a few extra blood orange segments or a sprig of mint, though the cake is beautiful on its own.

Frequently asked questions

Recipe card

Blood Orange Ricotta Almond Glazed Italian Cake

Prep 25 minCook 45 minRest 10 minTotal 1 h 20 minServes 10

Ingredients

• 3 blood oranges, thinly sliced into wheels
• 1/2 cup chopped almonds
• 3 oz white chocolate, grated
• 1 cup whole-milk ricotta
• 3 large eggs
• 3/4 cup granulated sugar
• 1 tbsp lemon zest
• 1 cup almond flour
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup unsalted butter, melted
• 1/3 cup sliced almonds
• 1/4 cup blood orange juice
• 1 1/2 cups confectioners' sugar
• 1/4 cup toasted chopped almonds

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

9 g

Carbohydrates

48 g

Fat

22 g

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