Blood Orange Ricotta Poppy Seed Cake
Description
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. Baked in a charlotte pan, it's stunning, but it can just as easily be baked in an 8- or 9-inch round cake pan instead.
Ingredients
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baking spray
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1/2 cup unsalted butter, softened
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3/4 cup white sugar
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1/2 teaspoon salt
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3 eggs, room temp
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1 cup full fat ricotta cheese, room temp
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1 tablespoon blood orange zest
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1/4 cup blood orange juice
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1/2 teaspoon lemon zest
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1 1/2 teaspoons lemon juice
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1 teaspoon vanilla extract
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1 1/4 cups all-purpose flour
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1 tablespoon corn starch
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1 tablespoon poppy seeds
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3/4 teaspoon baking powder
Directions
1
Preheat the oven to 350 degrees F (180 degrees C). Grease a charlotte pan or an 8- or 9-inch round cake pan with a baking spray containing flour. (If using the 8- or 9-inch round cake pan, also line the bottom of the pan with parchment paper.)
2
In a large bowl, beat butter, sugar, and salt together with an electric mixer until light and fluffy, about 3 minutes. Add in eggs 1 at a time, beating well after each addition. Add ricotta, blood orange zest, blood orange juice, lemon zest, lemon juice, and vanilla and beat until thoroughly incorporated (mixture will look curdled). Add flour, cornstarch, poppy seeds, and baking powder and mix until just incorporated.
3
Pour batter into the prepared pan and smooth into an even layer. Tap pan firmly on the counter a few times to pop any larger air bubbles.
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Allow cake to cool in the pan for 15 minutes before removing to a wire rack to cool completely, about 45 minutes.