Blood Orange Ricotta Cream Cake


This dessert! We have no words for how utterly tasty it really is!  Came across our beloved blood oranges. So naturally, we just couldn’t get enough of them and found ourselves with an abundance of beautiful ripe blood oranges to let our recipe making mind run wild!


Blood oranges are a jewel of a fruit, originating from Italy, specifically in the region of Sicily. This fruit is cultivated during the winter months and is an excellent accent flavour and touch of color to add to salads, vinaigrettes and cocktails.  Undoubtedly, this juicy red and orange fruit is also the perfect combination for a fresh dessert.

Our winter blood orange ricotta cream cake is relatively simple but requires more prep time than most desserts.  First things first, treat the blood oranges turning them into candied thin orange slices, this preparation which will be explained below should be done 24 hours prior to preparing the cake.  Once the oranges slices are candied you may proceed with the pie crust preparation and filling the pie to cook in the oven.

This is a pastry mix between tasting like a Sicilian cannolo and a sweet fruit tart.


Difficulty :  Medium    Prep Time :  1 day 40 minutes   Cook Time : 20 minutes



3-4 Blood Oranges

1 Egg

1 cup White Sugar

1/3 cup Brown Sugar

80 grams Butter

1 1/2 cups Flour

250g Ricotta

1/2 cup Powder Sugar

1 teaspoon Salt


  1. Slice 2 oranges into thin even slices.  Fill a deep pan with water, put 2 tablespoons of white sugar ( you may also add a tablespoon of syrup) , mix into water, put on high heat and add oranges slices.  Once the water comes to a boil lower the flame and let orange slices cook for 5 minutes.  Then remove from water, refill pan with fresh water and repeat process 3 more times.  The last time, keep the orange slices on a low boil for about 40 minutes. Remove orange slices from water and place them on a drying rack and let them dry out for 24 hours covered with a sheet of cooking paper, but before sprinkle a brown sugar over the slices before setting aside to dry.
  2. The day after make the pie crust.  In a mixing bowl add 3/4 cups of white sugar,  cut cold butter into cubes and mix with a mixer or hands the sugar into the butter, add 1 egg and mix, 1 teaspoon of salt, and 1 1/2 cups flour. Mix until an even dough, roll into a ball, wrap with plastic wrap and let it set in the refrigerator for 30 minutes.
  3. Roll out pie crust, place in a small round 6-8 inches tart pan, layering the pan with a cooking sheet or non stick pan spray, place pie crust in pan, one layer of the candied blood oranges.  Cook in oven at 180C/ 320F for 16 minutes. Remove and cool before adding ricotta cream.
  4. Mix ricotta cold with powder sugar, 2 tablespoons of juice from 1 blood orange, 2 teaspoons of white sugar.  Layer over top of tart and sprinkle brown sugar granulates over top before serving. Be sure after sure to keep this cake refrigerated.




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