This week as we unpacked our Christmas ornaments and strung twinkle lights, my mind turned to food, as it usually does when a holiday is approaching. I love nothing more than planning a menu that will be both decadent and nourishing for my family and friends. And my favorite course to plan is always, without fail, dessert. I love the idea of wrapping up a delicious meal with the perfect treat, one that isn’t overpowering in its sweetness, but instead delivers a delicate, pleasing close to the night.
I always begin the process of shaping a menu by browsing the in-season offerings at our farmers market. Although I call New England home, we’re lucky enough to have a vendor at our market that offers incredible citrus from his family’s farm in Florida. While is isn’t technically local, I still indulge. This rustic Almond Ricotta cake is topped with the most beautifully hued blood orange glaze and a festive sprinkling of pistachio. The cake itself is dense and nutty, yet there is a lightness thanks to the ricotta. The citrus tang perfectly balances out the rustic cake, and the presentation couldn’t be more beautiful. Simple, nourishing and satisfying, I hope you’ll find this to be the perfect end to a holiday meal with loved ones. Our family makes some of our most memorable moments around the table and I hope this holiday season, your family has a chance to do the same.Almond Ricotta Cake with Blood Orange Glaze
As I’ve focused more on gluten free recipes in the past few years, I’ve found the Vitamix grain container to be invaluable. Here I used it to make almond meal, which is simply made from raw almonds. I use my Vitamix to make all of my flours now- from oat flour to quinoa flour- there is nothing that the grain container can’t handle.
1/2 cup butter, melted
1 tbs vanilla extract
1 cup ricotta cheese
1/4 cup blood orange juice
1 teaspoon blood orange zest
1/4 tsp salt
2 1/2 cups almond flour*
4. Transfer the batter into greased cake pan and bake for 40 minutes, or until the cake is a toasted brown and firm to the touch. Allow the cake to cool before removing from pan.
1 1/2 cup powdered sugar
1. In a small bowl whisk together juice and sugar until well mixed. Pour over the cake, and sprinkle with crushed pistachio. Allow the glaze about 10 minutes to set.
Serve and enjoy!