Blood Orange Ricotta Cake

Happy eight-year blogiversay to Vegetarian and Cooking! Every year on this milestone I am humbled and surprised by how far this platform has come from my college kitchen. This year saw our second year of cooking with a CSA and several more international and domestic trips which are always great for inspiration. Thank you for continuing to support me throughout the years. It means so much to me to have the support of my friends, both local and afar, as I continue to pour my creative efforts into this platform. Vegetarian and Cooking has been a wonderful outlet for me over the last eight years and I'm looking forward to continuing to improve as I head into the rest of 2020. Although I've needed to step back slightly as I write my thesis I will be graduating soon and then able to devote even more time to this platform.

Typically I serve the blogiversary cake at our annual Wine & Chocolate party but since it's taking place on leap day this year I needed to do a little early baking. I love blood oranges and picked up two bags for a few projects so this cake turned into our breakfast throughout the week and lacked taste-testers like usual. Dave and I liked the citrus notes of the cake and thought it had a unique custardy texture. 

Past Milestones:
Year One: S'mores Cake
Year Two: Whopper Cake
Year Three: Chocolate Turtle Cake
Year Four: Red Velvet Oreo Truffle Cake
Year Five: Almond Pear Cake
Year Six: Mulled Wine Chocolate Cake with Orange Mascarpone Cream
Year Seven: Pink Champagne Cake

Blood Orange Ricotta Cake recipe from Apt. 2B Baking Co.

-2 blood oranges scrubbed and cut into very thin slices
-1/2 cup sugar
-2 tablespoons water
-1/2 cup unsalted butter, softened
-3/4 cup granulated sugar
-3 large eggs, at room temperature
-3/4 cup whole milk ricotta
-zest and juice of 2 lemons
-1 cup almond flour
-1/3 cup cornmeal
-1/2 teaspoon salt

Preheat the oven to 300ºF and butter a 9-inch springform pan and line it with parchment paper. Butter the parchment paper and the sides of the springform pan before dusting the entire thing with flour. Stir together the water and sugar and spread it onto the parchment paper in the pan. Arrange the blood orange slices in a single layer on the bottom of the pan (If I had done anything differently I would have tried to layer the oranges more strategically to completely cover the bottom).

In a stand mixer cream the butter and sugar with the lemon zest until the mixture is fluffy. Add the eggs one at a time, mixing for 30 seconds between adding another egg. Once all of the eggs have been added beat the mixture for 5 more minutes. Add the ricotta and lemon juice and then beat until combined.

Remove the bowl from the stand mixer and fold in the almond flour, cornmeal, and salt. Spread the batter evenly over the orange slices and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 20 minutes and then invert onto a plate to serve.


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