Blood Orange Cornmeal Ricotta Cake Zoom

Blood Orange Cornmeal Ricotta Cake

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This cake is simple, elegant, and homey. It's the perfect end to a winter dinner, magically rich and refreshing. 


Recipe credit to Deb Perelman at Smitten Kitchen

Product Description

Details

Blood Orange, Cornmeal, and Ricotta Cake
Serves 8

Topping:
½ cup (100g) sugar
2 Tbsp water
2 blood oranges scrubbed and cut into very thin slices 

Cake:
1 stick (100g) unsalted butter, softened
¾ cup (150g) granulated sugar
3 large eggs, at room temperature
¾ cup (170g) whole milk ricotta
Zest and juice of 2 lemons
1 cup (135g) almond meal/flour
1/3 (45g) cup cornmeal
1/2 tsp salt 

1. Preheat your oven to 300 degrees F. Butter a 9-inch baking pan and line it with parchment paper. Butter the paper too, then dust the pan and paper with flour. Stir the water and sugar together, then spread it on the bottom of the prepared pan. Arrange the orange slices in a single layer on the bottom of the pan.
2. In the base of a stand mixer fitted with a paddle attachment, ream the butter and sugar together with the lemon zest until very light and fluffy. Add the eggs, one at a time, mixing for 30 seconds in between each addition. Beat the mixture for 5 more minutes. Beat in the ricotta and lemon juice.
3. Stir in the almond meal, cornmeal, and salt. The batter will be very thick. Spread the batter over the orange slices and bake the cake until a toothpick inserted into the center comes out clean, about 40-50 minutes. Let the cake cool in the pan for about 20 minutes, then invert it onto a platter.

Recipe credit to Deb Perelman at Smitten Kitchen

Additional Information

Additional Information

SKU blood orange cake

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