This blood orange ricotta poppy seed cake has the flavorful zest and juice of blood oranges, and the delightful crunch of poppy seeds. Ricotta adds richness and moisture. I like to bake this cake in a charlotte pan, but it can just as easily be baked in an 8- or 9-inch round cake pan instead. Just be sure to adjust the bake time as needed.
Ingredients
- cooking spray with flour
- 1/2 cup unsalted butter, softened
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 1 cup full fat ricotta cheese, at room temperature
- 1 tablespoon blood orange zest
- 1/4 cup blood orange juice
- 1/2 teaspoon lemon zest
- 1 1/2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon poppy seeds
- 3/4 teaspoon baking powder
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