We all deserve a treat every now and again, and when I saw these stunning Ippolito blood oranges, which are currently in season, I just couldn’t resist.
I was going to make a simple orange and poppy seed loaf but that wouldn’t do these beautiful fruit any justice, and I wanted to showcase their amazing vivid colour.
I drew inspiration from an upside down pineapple cake my eldest son made recently during GCSE food tech, and I adore almond cakes, the more almonds the better. So this cake has very little flour in, and could be made purely with ground almonds, making it gluten free. The ricotta just lightens it a little and helps to keep it super moist.
This dessert really does have the wow factor and tastes as good as it looks. I served it slightly warm with some creme fraiche to cut through the bittersweet deliciousness. Let’s just say it didn’t last two minutes and I can hear it calling me for seconds…… Enjoy, Mrs H x
2 large blood oranges
75g light muscovado sugar
150g ground almonds
3 large eggs, separated
130g golden caster sugar
50 g plain flour
1 tbsp marmalade, warmed through
Preheat the oven to 170oC/150oC fan. Grease a 9″ springform baking tin and line the base with baking paper.
Mix the muscovado sugar with a tablespoon of water to make a sugar paste. Spread it on the bottom of the baking tin.
In a mixing bowl Zest the 2 oranges and add the sugar and butter.
Cut the oranges in half. Thinly slice one half of an orange and place the slices onto the sugar paste in the tin. Squeeze the juice out of the remaining halves and set aside.
Wisk the egg whites until stiff peaks are formed and set aside.
Cream the sugar, butter and zest together until fluffy. Beat in the egg yolks, then the juice, ricotta, ground almonds and flour until just mixed. Fold in the egg whites. Pour into the baking tin and bake for 30-40 minutes until the top of the cake is just golden.
Remove from the oven and rest for 10 mins or so. Turn the cake out orange side up and brush with warm melted marmalade. Serve just warm.