blood orange ricotta cake

hot flash cook

Blood Orange Ricotta Cake — Bake It Hot

serves 8

ingredients

• 2–3 blood oranges, sliced thin, seeds removed

  food friendheart healthmemory & focus
  Vitamin C85% DV
• 1½ tbsp date sugar

  food friendblood sugar & pre-diabetes
• Pinch flaky salt
• ¾ cup whole-milk ricotta

  food friendbone density
  Calcium22% DV
• 3 eggs + 1 egg yolk

  food friendmemory & focus
  Choline18% DV
• ⅜ cup date sugar

  food friendblood sugar & pre-diabetes
  Fiber8% DV
• ⅔ cup almond flour

  food friendbone densityheart health
  Magnesium28% DVCalcium15% DV
• ⅓ cup semolina (semola rimacinata)
• ¼ cup whole milk
• 1 tbsp extra-virgin olive oil

  food friendheart health
  Monounsaturated fat9g DV
• ½ tsp vanilla extract
• ½ tsp orange blossom water
• ¼ tsp cardamom

  food friendmemory & focus
• ¼ tsp salt
• ½ tsp baking powder
• 1 tbsp ground flax

  food friendhot flashes & night sweats
  Omega-3 ALA2.3g DVLignanshigh DV
• Coconut oil or butter for the pan

method

1. Macerate blood orange slices with 1½ tbsp date sugar, pinch salt for 30 minutes minimum — Cointreau omitted.
2. In a blender, combine ricotta, 3 eggs, 1 egg yolk, ⅜ cup date sugar, and whole milk; blend until smooth.
3. Add olive oil, vanilla, and orange blossom water; blend briefly.
4. In a separate bowl, whisk together almond flour, semolina, cardamom, salt, baking powder, and ground flax.
5. Fold the wet blender mixture into the dry until just combined.
6. Arrange macerated orange slices across the bottom of an oiled or buttered 9 inch round pan.
7. Pour batter over the oranges.
8. Bake at 350°F for 35–40 minutes until just set and golden at edges.
9. Cool in pan 15 minutes, then invert onto a plate so blood oranges are on top.