Blood orange, almond and ricotta cake from Smitten Kitchen by Elisabeth Prueitt and Deb Perelman

  • ricotta cheese
  • butter
  • Show all ingredients...

  • EYB Comments

    Can substitute almond meal for almond flour, and oranges of your choice for blood oranges.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute almond meal for almond flour, and oranges of your choice for blood oranges.

  • Barb_N on April 08, 2020

    Not the most beautiful cake but this was moist and delicious. I made this for Passover with all almond meal. It took almost twice as long to cook as noted in the recipe. I sprayed the parchment which made it easy to peel off the cake but it made the brown sugar slurry pool in the middle of the pan.

  • tsalazar on May 08, 2019

    Checked oven temp, and I was at 300, but needs to be probably double the cooking time (if not more) or else this will end up like a porridge. The brown sugar sludge should also be as thin as possible--my oranges got lost in the mess and we just ate the whole thing for breakfast like oatmeal. Very disappointed.

  • rmorse on February 16, 2016

    I found this recipe a little disappointing. I loved the idea of it, but my oranges lost some of their colour (and it was not nearly as beautiful as the picture.

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