blood orange ricotta cake


  • zest of 1 blood orange, as well as its slices (about 1/8" thick)
  • zest of 1 lemon
  • 3/4 cups coconut sugar (cane sugar will work too)
  • 3 eggs
  • 1 1/2 cups full fat ricotta cheese
  • 8 tablespoons butter, melted
  • 1/2 cup white rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup oat flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt


  1. Preheat oven to 350 degrees F. coat an 8" cake pan with butter, line the bottom with parchment paper, then coat the parchment paper with butter as well. Sprinkle in a thin layer of sugar,  line with the thinly sliced blood orange to make a single layer. Set aside. 
  2. Whisk together the sugar, ricotta, eggs, butter, vanilla, and zests until light and well combined.  
  3. In a separate bowl, mix together the flours, baking powder, and salt. 
  4. Combine the dry ingredients to the wet ingredients, then pour the batter into the prepared cake pan. 
  5. Bake for 50-55 minutes, or until an inserted toothpick comes out clean. Enjoy!