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

Tips for success

For the best flavor, use blood oranges that are heavy for their size and have a deep red color. If you can't find them, a mix of navel oranges and a few drops of red food coloring in the glaze can mimic the look.

The white chocolate should be finely grated so it melts into the batter without leaving large chunks.

When arranging the blood orange wheels, overlap them slightly in a spiral pattern for a beautiful presentation. Press them gently into the batter so they stay in place.

For a cleaner slice, use a serrated knife and wipe it between cuts. The cake is best served at room temperature, so take it out of the fridge about 30 minutes before serving.

Variations

• Orange and Dark Chocolate: Swap the white chocolate for dark chocolate chips or chunks. The bitterness of dark chocolate pairs wonderfully with the sweet blood orange and nutty almond flavors.
• Lemon Ricotta Cake: Replace the blood oranges with lemons: use lemon juice and zest in the batter and glaze. Omit the white chocolate or use a lemon-flavored white chocolate for a bright, citrusy twist.
• Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum for structure. The cake will be slightly more delicate but still delicious.
• Cardamom-Spiced: Add 1/2 teaspoon of ground cardamom to the dry ingredients. Cardamom's warm, citrusy notes enhance the blood orange and almond flavors, giving the cake an aromatic complexity.

Storage and make-ahead

Fridge

Store in the refrigerator for up to 5 days in an airtight container. Bring to room temperature before serving for best texture.

Freezer

The unfrosted cake can be frozen for up to 3 months. Wrap tightly in plastic wrap and foil.

Reheat

To reheat individual slices, microwave for 15-20 seconds or warm in a 300°F (150°C) oven for 5 minutes. Do not overheat, as the glaze may melt.

Store leftover cake in an airtight container at room temperature for up to 3 days. The glaze may soften slightly but will remain glossy.

For longer storage, refrigerate for up to 5 days, but bring to room temperature before serving to restore the tender texture.

The cake can be baked a day ahead and kept unfrosted at room temperature. Glaze and top with almonds on the day of serving to keep the glaze shiny and the almonds crunchy.

The glaze can also be made ahead and stored in the refrigerator for up to 3 days; reheat gently before using.

Serving ideas

Serve this cake as a stunning centerpiece for brunch or dessert. Slice it into thick wedges and present on a cake stand. A dollop of lightly sweetened whipped cream or a scoop of vanilla gelato complements the citrus and almond flavors beautifully.

For an extra touch, garnish each slice with a few fresh blood orange segments or a sprinkle of toasted almond slices. The cake pairs well with espresso or a glass of dessert wine. It's a delightful way to celebrate the winter citrus season.

Frequently asked questions

Recipe card

Blood Orange Ricotta Almond Glazed Italian Cake

Prep 25 minCook 50 minRest 10 minTotal 1 h 25 minServes 10

Ingredients

• 3 blood oranges, thinly sliced into wheels
• 1 cup sliced almonds, divided
• 4 oz white chocolate (coverture), grated
• 1 cup whole milk ricotta
• 1 lemon, zested and juiced
• 1 cup almond flour
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup fresh blood orange juice (from about 2 oranges)
• 1 1/2 cups confectioners' sugar

Instructions

1. Heat the oven to 350°F (175°C). Butter and flour a 9-inch round cake pan. Slice the blood oranges into thin wheels, about 1/8-inch thick. Chop the almonds coarsely, leaving some slices whole for topping. Grate the white chocolate on the large holes of a box grater into a pile of fine curls.
2. In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the lemon zest, lemon juice, and vanilla extract.
4. With the mixer on low, beat in the ricotta until just combined. Gradually add the dry ingredients, mixing until no streaks of flour remain. Fold in the grated white chocolate and half of the chopped almonds with a rubber spatula.
5. Pour the batter into the prepared pan and smooth the top. Arrange the blood orange wheels over the batter in a single layer, slightly overlapping if needed. Sprinkle the remaining sliced almonds over the top.
6. Bake for 45 to 55 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil. Let the cake cool in the pan on a rack for 10 minutes, then turn out onto the rack to cool completely.
7. In a small saucepan, warm the blood orange juice over low heat until steaming. Remove from heat and whisk in the confectioners' sugar until smooth. The glaze should be thick but pourable; if too thick, add a teaspoon of juice; if too thin, add more sugar.
8. Place the cooled cake on a serving plate. Pour the glaze over the crown, letting it drip down the sides. Sprinkle the remaining toasted almonds over the top. Let the glaze set for 10 minutes before slicing.

Contains: milk, eggs, tree nuts, gluten

Estimated nutrition per serving

Calories

420

Protein

8 g

Carbohydrates

52 g

Fat

20 g

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