Almond, Ricotta, and Blood Orange Cake

Almond, Ricotta, and Blood Orange Cake delivers bright citrus and nutty crumb in every bite. You get a tender, moist cake that balances ricotta creaminess with almond depth and the sweet-tart pop of blood orange. First, the cake smells of warm orange and toasted almond as it bakes, and then it offers a soft, slightly grainy texture from cornmeal and almond meal. Make this cake for brunch, a spring dessert, or when you want an elegant, easy dessert to impress guests. Also, pair it with savory dishes for a full menu; for example, add a fresh main like baked cod with lemon and fresh herbs to balance the citrus notes.

Table of Contents

Why Make Almond, Ricotta, and Blood Orange Cake

You get bright, fresh flavor with minimal fuss. The blood orange adds floral citrus that lifts the whole cake.

You save time and money. The recipe uses pantry staples and simple steps, so you make a refined dessert without a bakery price.

You enjoy pleasing textures. Ricotta gives creaminess, almond meal gives a tender crumb, and cornmeal adds a subtle crunch.

You gain versatility. Serve this cake warm, chilled, or with a dollop of cream; it works for brunch, tea, or dessert.

How to Make Almond, Ricotta, and Blood Orange Cake

First, you build flavor by zesting and juicing the oranges, and you fold ricotta into a butter-and-sugar base for silkiness. Next, you combine almond meal and cornmeal for a fine, nutty crumb that stays moist. Then, you whip egg whites to add lift and fold them gently so the cake stays light.

Also, pay attention to visual cues: the cake browns slightly on top and a toothpick should come out clean. For a balanced spread, pair this cake with savory sides like garlic butter steak bites and asparagus for a complete brunch that highlights citrus and savory contrasts.

Ingredients

For the cake:

1/2 cup brown sugar
1 tablespoon water
3 large eggs, separated
2/3 cup granulated sugar
2 blood oranges, or another orange of your choice
1/2 cup unsalted butter, softened
2/3 cup ricotta
1/3 cup cornmeal
1 cup almond flour or meal
1/2 teaspoon fine sea salt
1/4 cup apple, quince or apricot jam (optional, for glossy finish)

Directions

Heat oven to 300 degrees F.
Butter a 9-inch round cake pan and line the bottom with a round of parchment paper.
Stir brown sugar and water together to form a thick slurry; pour into the prepared cake pan and spread thin.
Set the pan aside.
Whip egg whites in a medium bowl until thick peaks form.
Place granulated sugar in a large mixing bowl and zest both oranges over it.
Cut one orange half into thin slices and arrange the slices over the brown sugar base.
Juice the remaining orange halves and set the juice aside.
Beat butter with the orange zest and granulated sugar until light and fluffy.
Add egg yolks one at a time, mixing well after each addition.
Add orange juice and ricotta, mixing until smooth.
Sprinkle salt, almond flour, and cornmeal into the batter and mix until just combined.
Gently fold in the whipped egg whites.
Scoop batter over the orange slices in the pan and spread gently.
Bake for 35 to 40 minutes, or until a toothpick comes out clean, plus an additional 5 minutes for moisture.
Cool the cake in the pan for 5 minutes.
Invert the cake onto a cake plate, rearranging orange slices if needed.
Brush heated jam over the top for a glossy finish if desired.
Let the cake cool completely.
Cut the cake into slices.
Serve the cake chilled, with ricotta, crème fraîche, or whipped cream if desired.

How to Serve Almond, Ricotta, and Blood Orange Cake

Serve slices chilled for clean, bright flavor. Also, offer a spoonful of ricotta or a dollop of whipped cream to add richness.

Pair the cake with hot coffee or herbal tea, and add fresh berries for color and contrast. For brunch, present thin orange slices on top and sprinkle toasted almond slivers for extra crunch.

Arrange slices on a white plate to highlight the blood orange color, and drizzle warmed jam for shine and aroma.

How to Store Almond, Ricotta, and Blood Orange Cake

Refrigerator: Wrap slices or the whole cake tightly in plastic wrap or store in an airtight container; keep for up to 4 days. Also, cool fully before covering to avoid excess moisture.

Freezer: You can freeze individual slices. Wrap each slice in plastic, then foil, and freeze up to 2 months. Thaw overnight in the refrigerator.

To serve after freezing: thaw in the fridge overnight, then bring to room temperature for 30 minutes before serving, or serve chilled directly.

Tips to Make Almond, Ricotta, and Blood Orange Cake

Substitute regular oranges if you lack blood oranges; they add similar acidity and sweetness.
Use room-temperature ingredients so the batter emulsifies quickly and you avoid overmixing.
Whip egg whites to stiff peaks and fold gently to keep the cake light and airy.
If jam is too thick, thin with a teaspoon of orange juice before brushing for an even glaze.
Toast almond meal lightly for deeper nutty flavor, but cool it before adding to the batter.
Test doneness with a toothpick and watch oven color; every oven heats differently, so adjust time slightly.

Variations

Orange-Almond Glaze: Make a quick glaze from powdered sugar and orange juice; drizzle over cooled cake for extra sweetness.
Citrus Medley Cake: Replace one blood orange with a ruby grapefruit slice for tartness and color contrast.
Lemon-Ricotta Twist: Swap the blood oranges for lemons and add a teaspoon of lemon zest for a brighter, tangy cake.

FAQs

Q: Why did my cake sink in the middle?
A: You likely overmixed after adding whipped egg whites or opened the oven early. Next time, fold gently and avoid jarring the cake while baking.

Q: Can I make this cake ahead for a party?
A: Yes. You can bake the cake a day ahead, keep it refrigerated, and bring it to serving temperature before guests arrive.

Q: Can I make this dairy-free or gluten-free?
A: For dairy-free, use a plant-based butter and dairy-free ricotta alternative. For gluten-free, the recipe already uses almond flour and cornmeal, so avoid any added wheat-based flour and confirm cornmeal is gluten-free if sensitive.

Q: Can I substitute sugar types?
A: You can swap granulated sugar for coconut sugar for a deeper flavor, but expect a slight color and flavor change.

Q: How do I keep orange slices from drying out?
A: Brush them with warmed jam or a thin syrup after baking to lock in moisture and add shine.