Blood Orange Ricotta Cake – Fluffy and moist citrus infused ricotta cake topped with a sweet and naturally pink blood orange glaze and candied blood oranges. Add some sunshine to your winter with this seasonal dessert!
Right now is the time of year when one of my favourite fruits is available… the blood orange. In fact, I would go as far to say that it is my favourite citrus. There is just something special about them, and their pretty colours remind me of a beautiful sunset. I mean just look at those colours!
On the outside, they look like a pretty normal orange, though some will have a red “blush” to them. Slice into them and inside is gorgeous red and orange flesh. I’ve come to find that the more red there is on the peel, the more red they will be on the inside. Their flavour is slightly sweeter than that of other varieties of oranges. I wish they were available year round, but sadly they are not. So while I have them I try to make the most of them. If you see these while out shopping, be sure to grab some while you still can! I think you’ll really love them.
Just like you’ll love this cake. Isn’t it pretty? I’m obsessed. I think this may be the prettiest thing I’ve ever made. The lovely shade of pink the blood orange juice adds to the icing is everything! I just love pink, and find this particular shade just gorgeous. And the sweet citrus flavour is addicting – I can hardly stop myself from going back for more and more. I think this cake would be just perfect to make for your sweetie for Valentine’s Day, if that is something you celebrate.
I love the candied blood oranges that top this loaf cake too. They taste like an orange gummy candy. While optional for this recipe, they are actually ridiculously easy to make, and really add to the prettiness. I made extra just to have another fun way to enjoy this delicious winter citrus!
So far this post has been an ode to blood oranges but lets not forget the ricotta. Until I made this I had actually never baked with ricotta before – not quite sure why it took me so long to give it a try. This cake comes out so moist (ugh that word) and fluffy because of it! Definitely will be trying more ricotta baking recipes going forward!
This blood orange ricotta cake is something I will be making again and again (we’ve already had it twice this week). Not only because it’s cute, but because it is just so tasty! And pink.
If you try this recipe for blood orange ricotta cake please let me know! Leave a comment, rate it, post on the Zest & Simmer Facebook page or share photos on Instagram using the hashtag #zestandsimmer. I’d love to see it and I always love hearing from you guys!
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Blood Orange Ricotta Cake
For the Candied Blood Orange Slices (optional):
- 1 blood orange , sliced 1/4 inch thick rounds
- 2/3 cups water
- 1/2 cup granulated sugar , plus extra for pressing
For the Cake:
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 3/4 cup butter , softened
- 1 1/2 cup granulated sugar
- 1 cup ricotta
- 3 large eggs , room temperature
- 2 tbsp blood orange zest
- 2 tbsp blood orange juice
- 1 tsp vanilla
For the Glaze:
- 1/2 cup icing sugar
- 2-3 tbsp blood orange juice
For the Candied Blood Orange Slices:
- Combine the water and sugar in a large saucepan and bring to a boil, stirring until the sugar dissolves.
- Reduce heat to medium-low and add orange slices. Simmer for 45 minutes.
- Remove blood orange slices with a slotted spoon. Transfer to a cooling rack which has been placed over a baking sheet. Let slices dry for at least 1 hour.
- If desired, press orange slices into granulated sugar to help keep them from sticking together.
For the Cake:
- Preheat oven to 350°F. Grease a loaf pan, ensuring bottom and all sides are well-greased.
- In a medium sized bowl whisk together the flour, baking powder and salt. Set aside.
- In a large mixing bowl cream together the butter, sugar and ricotta until smooth, about 2 minutes. Beat in eggs one at a time. (Don't worry if mixture looks curdled). Stir in blood orange zest, blood orange juice and vanilla.
- Add flour mix to wet ingredients and stir until well combine. Pour into loaf pan, then bake for 1 hour 20 minutes. If top is browning quickly, you may want to cover with foil about halfway through the cooking time. Insert toothpick to check if fully cooked. If not, cook for another 5 minutes or so until it is fully cooked through.
For the Glaze:
- In a small mixing bowl, whisk together the icing sugar and 2 tbsp of blood orange juice. If you would like a thinner glaze, add another tbsp of juice.
- When cake has cooled pour glaze over top. Top with candied blood orange slices if desired. Slice and enjoy!