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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!
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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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 1 cake

Ingredients

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

Instructions

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!