Almond Ricotta Cake with Blood Orange Glaze

cchitnis-for-vitamix_4935 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.cchitnis-for-vitamix_4983 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.cchitnis-for-vitamix_5059Almond 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.

For the cake
4 eggs
1/2 cup sugar
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*

1. Preheat oven to 325 F. Butter a 9×9 inch cake pan.
2. Whip eggs and sugar until well combined, light and fluffy. Add the cooled melted butter, vanilla extract, ricotta cheese and blood orange juice. Stir until well combined.
3. Add blood orange zest, salt and almond flour and stir until well combined.

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.

For the glaze:
2 tablespoons blood orange juice

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!

*Note: One cup of raw almonds pulsed in the Vitamix grain container makes about 1 cup of almond flour.
Thanks to Vitamix for the products used in this post. All opinions are my own. Right now you can save up to $90 on a new Vitamix! I use mine daily and am so impressed with the quality and durability. Make sure to check out their holiday deals. cchitnis-for-vitamix_5063

One thought on “Almond Ricotta Cake with Blood Orange Glaze

  1. I am totally making this!!!! It ticks every one of my ‘yummy’ boxes. Can you believe I still haven’t purchased my Vitamix!?!!! A couple of expensive maintenance issues kind of trumped it on the budget – darn that home ownership thing! I do have a birthday coming up though so maybe I can get my family to all chip in – the after Christmas sales will be a perfect time 😉 I’m so excited that there’s a grain container too! Making sourdough bread has become a weekly thing now (since that Maker’s Table event I went to) and I really want to take a day trip out to a local biodynamic farm and purchase a 20kg bag of grain directly from them – they have the equivalent to a ‘cellar door’ and specialise in all the ancient grains! Happy festivities my friend xox

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