Ricotta Pound Cake with Blood Orange Filling, Whipped Cream Mascarpone Topping and Candied Blood Orange Slices

Ricotta Pound Cake with Blood Orange Curd Filling and Whipped Cream Mascarpone Topping with Candied Blood Orange Slices
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I’ve been participating in a group effort called Recipe Swap for several months now. The brainchild of Christianna with Burwell General Store, we are offered a vintage recipe to use for inspiration each month with the only requirement being that we ‘swap’ out at least three ingredients.  For the first event I participated in I thought it was a requirement that we create something new by switching out exactly 3 ingredients and that was an exercise for sure but more limiting than the actual intent.

Since that date I’ve enjoyed seeing the plethora of ideas others come up with as well as stretching myself further and further; remembering that the recipe we are given is simply supposed to be inspiration and if ever there was a month I was glad to have that be the case…this was it.

Interest in the swap has grown enough that Christianna decided last month so split our group into two units, one that still posts on the first Sunday evening of the month and the group I’m in now that will be posting on the 2nd Wednesday. In the morning. Can you say it with me? WHOO HOO!!  To say that this is a better schedule for yours truly is an understatement; I feel like I’ve won the lottery (OK; that might be an overstatement!).

When I first saw our assignments, at first glance I was crestfallen. The original group was given a pizza to use as inspiration (lucky, I wanted that!) and our group? Orange Snowflake Salad from the Log Cabin Inn in Quilcene, Washington. Without even looking I knew it was made with jello and my powers of intuition were right on. I would like to say this in my most big girl voice. YUCK! I hate jello and I remember those salads of yesteryear with cottage cheese and jello; never my favorites. But my frown turned upside down within seconds because in my sight line were a fabulous bowl of blood oranges and it only took moments  before I was hatching a plan!

I bought the last of the blood oranges I’ll probably find this season at Whole Foods last week with the intent of making some blood orange curd. It seemed idyllic to marry the curd with a cake and bring in some cheese elements. This turned out to be a terrific dessert; it’s a dense and rich cake with a luscious filling and a rich but light frosting that picks up both the cheese and orange elements to tie everything together. When I say rich, I mean RICH…my neighbor and I figured that this cake could have been cut into 20-25 slices; allowing each person just a thin slice; it’s that rich and yes, that good!

A blogger I’ve gotten to know through Twitter recently moved to Denver from San Francisco and she mentioned the other day that she is afraid to bake here and is going to take a class in high altitude baking first. I say with all sincerity, ‘Good luck with that.’ High altitude rules change with each 1000′ and are compounded by our dry air. Not only do we have less atmospheric pressure which can see something rise too fast and then fall, but our ingredients dry out more than those used by what we call ‘flatlanders.’  I think a better class would be, ‘How to Deal with High Altitude Mishaps’ because I’ve been baking at altitude for 25 years, I know the science behind the need to make revisions and yet sometimes the smallest thing that others might do that would never be noticeable makes a big difference in our results.

Why do I mention this…oh boy. The last pound cake I made also had ricotta in it but it had leavening in it too…so it developed the perfect depression that I filled with fruit (I just CRINGE at the photo but go on, look and cringe with me). This one had no leavening and it rose like it had a little basketball in the middle of it. I’m guessing that the effort to beat 3 sticks of butter with the ricotta ‘might’ have incorporated too much air but still and resulted in a higher rise that decided to stay firm this time around. What was really funny? The dome then had a bit of a depression.

Did I panic? Heck no. That was no biggie, I just trimmed the top level flat to be even with the outside edge. But I was ill prepared to discover after splitting the cake  in half that the middle of the top part was still, hmm, doughy? I wrapped the outer edge that was fully baked in foil, put the half layer back into the springform pan and baked it for an additional ten minutes. Where someone newer to some of these dilemmas might freak out, I think the real key to success at high altitude is that ability to punt; to take something that did not obey according to expectations and make it work. And maybe to get used to the fact that cookies will always have a bit more bas relief than folks at sea level are used to and I’m OK with that. Not a perfect environment but I will take all that I love about Colorado and not let these challenges wish I weren’t here!

This cake is no doubt over the top. Ricotta pound cake; rich and dense. Cut into two layers and filled with blood orange curd. Topped with more curd and then finished with a whipped cream, mascarpone cheese and blood orange frosting which is as rich as it sounds yet is actually the ‘light’ part that balances the heavier pound cake. Oh, oh wait…the coupe de grace? Candied blood orange slices. This is not your average Sunday night dessert but would be perfect for a party or a holiday gathering. I’ve given away as much of this cake as I could to two of my neighbors and still have a third of it left. Please come over; I need help! :)

Ricotta Pound Cake with Blood Orange Filling, Whipped Cream Mascarpone Topping and Candied Blood Orange Slices

Prep Time: 30 minutes

Cook Time: 1 hour, 25 minutes

Yield: Serves 20

Ricotta Pound Cake with Blood Orange Filling, Whipped Cream Mascarpone Topping and Candied Blood Orange Slices

Ingredients

    For the Blood Orange Curd:
  • 12 egg yolks
  • 1 cup sugar
  • 3/4 cup blood orange juice
  • 1/4 cup lemon juice
  • 8 oz (16 Tbsp) cold unsalted butter, cut into pieces
  • Zest of 2 blood oranges
  • For the Cake:
  • 8 ozs ricotta cheese drained
  • 3 sticks of butter, softened
  • 2 tsp vanilla
  • 2 3/4 cups granulated sugar
  • 1 tsp salt
  • 6 eggs
  • 3 cups of flour
  • For the Frosting:
  • 2 cups chilled whipping cream
  • 1 8 oz container mascarpone cheese
  • 1 cup confectioners sugar
  • 1 cup blood orange cure
  • 2 tsp blood orange rind
  • For the Candied Blood Oranges:
  • 1 cup water
  • 1 cup sugar
  • 1 blood orange

Preparation

    Prepare the Blood Orange Curd:
  1. Put egg yolks, sugar, blood orange juice and lemon juice in a medium saucepan over low heat, whisking constantly.
  2. Continue whisking until the curd thickens enough to coat the back of a spoon; about 10 minutes. Be patient; it will happen!
  3. Remove from heat and whisk the butter into the curd a few pieces at a time until they are melted and all of the butter is incorporated. Whisk the zest in. Let cool and refrigerate until ready to use.
  4. To Make the Cake:
  5. Preheat oven to 325 degrees.
  6. Drain ricotta cheese in strainer.
  7. Grease the inside of a springform pan with butter.
  8. Cream together ricotta cheese, butter and vanilla.
  9. Gradually add the sugar and salt.
  10. Cream until fluffy.
  11. Add eggs one at a time - mix well after each addition.
  12. Add flour one cup at a time - mix well after each addition.
  13. Pour batter into pan and level with spoon.
  14. Bake for 1 1/2 hours. When done, remove pan and let cake sit in pan for 10 minutes. run a knife around the outer edge of the pan and release the spring mechanism. Once cake cools; run a knife under the bottom and remove the springform bottom piece.
  15. Measure height of cake, place toothpicks at halfway point; using picks as a guide, cut the cake in half, cover and allow to cool completely.
  16. To Make the Whipped Frosting:
  17. Whip the cream and ricotta cheese together on medium speed until blended; gradually add the sugar and increase the speed to high and whip until firm peaks form. Add curd and orange rind and mix til blended. Refrigerate until ready to use.
  18. To Make the Candied Blood Oranges
  19. Bring water and sugar to boil in a heavy large skillet, stirring until the sugar dissolves. Thinly slice blood orange (or a regular orange) and add to skillet, arranging the slices in a single layer.
  20. Reduce the heat to medium-low and barely simmer until the white pith of the orange becomes translucent, turning the slices occasionally, about 40 minutes.
  21. Remove the slices from the syrup and allow to cool on a wire rack; turning occasionally as they cool to keep them from sticking to the rack.
  22. I cut mine in half with a scissors while still barely warm and not yet firmed to crack stage.
  23. To Assemble the Cake:
  24. Place one layer of the cake on a platter; top with 1 cup of the orange curd and spread evenly over the layer.
  25. Top with the 2nd layer and spread the remainder of the orange curd on top. (Optional. This worked because I was going to pipe the whipped topping on top of the curd; if making this cake without piping, then eliminate the curd on the top).
  26. Cover the entire cake with the whipped cream/mascarpone topping. Pipe rosettes around bottom edge and over top; garnish with candied blood orange slices.
http://www.creative-culinary.com/ricotta-pound-cake-blood-orange-curd-filling-and-a-whipped-cream-mascarpone-frostin/

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{ 74 comments… read them below or add one }

1 s March 27, 2012 at 10:11 am

w/ regards to you cringing- well, some things just dont look as delicious as they taste- but i would adore to have a slice of this cake right now- it is just luscious. and the blood orange curd- i love that so much. the additiona of mascarpone must add another buttery, creamy dimension to it. perfect with a cup of fragrant tea.

we have quite a few dishes in Pakistan which look like, ahem, mud- for eg., one, called haleem, is made with beef, pulses, barley and spices- it is cooked for hours till the ingredients are soft- then it is transfered to a mortar and pestle and made into a paste. to serve, you add lemon, fresh coriander, fried onions and fresh ginger on top and then mop it all up with naan. i have yet to make that on my blog- *cringe* but tasty, comfort food :)

x s
s Most Recent Post: The Sad Side of Food Blogging

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2 Creative Culinary March 30, 2012 at 12:34 am

You know I want to make that dish you cited now though right? Sounds so good. I mean REALLY good. The one thing I have found in my very limited experience when trying to photograph ugly food is to make sure I have pretty plates!

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3 lindsay @ rosemarried March 22, 2012 at 8:20 am

I’m sad we aren’t in the same swap group anymore — but I suppose I can still come gaze upon your wonderful recipes. :) I adore blood oranges, and this cake is just lovely. I also hate jello, so I particularly like your take on this swap.

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4 Creative Culinary March 24, 2012 at 7:59 pm

I’m sad too…the change in date was better for me but I miss some of the original group. :(

That does not mean we will disappear from each other though…I love you and your sweet spirit; I promise to continue stalking you. :)

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5 Ansh March 21, 2012 at 3:21 pm

Love everything about this post. The creativity, the sheer genius of making something so unusual and the inspiration to think impossible.

You Rock!!
Ansh Most Recent Post: Chicken Rogan Josh in Kashmiri Masala

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6 Creative Culinary March 24, 2012 at 7:57 pm

Now if only I could have shared some with because the best part was in the EATING! Missed you today; we have 5 or 6 new people show up! Next time we’re doing brunch at Fado by the stadium. You have some time to develop an Irish brogue. :)

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7 Karriann March 21, 2012 at 7:32 am

By far, this is the most delicious looking cake I’ve seen in my entire life.

“Happy Cooking”
Karriann Most Recent Post: Tomato Sauce Recipes

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8 Creative Culinary March 24, 2012 at 7:55 pm

Aww, thanks Kariann; that is one of the best compliments I’ve had in my entire life! Someone was here today that had a slice with me…she went on and on about it which was nice because sometimes I wonder if the effort we put into something impacts our personal impression; it was good to know she loved it too!

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9 Alli March 20, 2012 at 9:52 pm

Wow this is absolutely amazing! Blood orange curd AND candied blood orange slices…how delightful. Thank you for the directions for candy-ing. I have never done it for slices of orange like this, and have always wondered how!
Alli Most Recent Post: Minty Champagne Shooters

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10 Creative Culinary March 20, 2012 at 11:44 pm

This is most definitely not a cake I would do except for a very special occasion and a lot of people to feed. BUT…the experience with the candied blood oranges was so good…I’m glad for that takeaway that I can do on a more regular basis. Next I want to try lemons and limes!

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11 Jersey Girl Cooks March 20, 2012 at 2:06 pm

All I can say is YUM! I think i gained some calories just by looking!
Jersey Girl Cooks Most Recent Post: Purple Antioxidant Smoothie and NEWS!

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12 Creative Culinary March 20, 2012 at 11:36 pm

It was decadent and I was lucky to have willing neighbors to show up and take most of it off of my hands. Because I was having ‘just one little slice’ more than once a day. Yep…I did.

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13 Dina March 19, 2012 at 7:57 am

great recipe! the mascarpone whipped cream sounds divine!
Dina Most Recent Post: Epicerie Boulud

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14 Bunkycooks March 18, 2012 at 9:01 am

This cake is stunning and “over the top” is an understatement! I know what to make for dessert next time I have guests for dinner. :-)
Bunkycooks Most Recent Post: Perfectly Paired Dinner at Charleston Grill and a recipe for Olive Oil Ice Cream

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15 Creative Culinary March 18, 2012 at 2:03 pm

Lots of guests. I found a half inch slice plenty. Do you know how many of those I could have gotten from that cake? Probably 25! Thankful for neighbors who are out the door as soon as I say, “I need some help with a dessert.” They know what I mean. :)

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16 Danijela March 17, 2012 at 8:37 am

Hello,
I think I can’t prepare similar cake. I usually use simpler recipes, but I am sure it is worth of trouble. What I like most is this old-style, elegant look.
Danijela Most Recent Post: Affogato | Ice Cream in Coffee

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17 Creative Culinary March 18, 2012 at 1:57 pm

Thank you Danijela. This is certainly not something I would ‘normally’ make…but when I make a cake, I do love to have them be beautiful; a feast for the eyes as much as the mouth!

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18 Jayne March 17, 2012 at 12:38 am

Wow, what a stunning cake! Sounds so good!
Jayne Most Recent Post: Chermoula

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19 Feast on the Cheap March 16, 2012 at 10:15 am

Well you really gave that jello inspiration new life. This looks incredible!
Feast on the Cheap Most Recent Post: Rich Chocolate Black Bean Cake

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20 Creative Culinary March 16, 2012 at 6:40 pm

Thank you so much! My other inspiration was to make something for a large crowd for Easter and the end result was perfect. So rich that a regular springform cake will most definitely serve the 25 I need dessert for. Yes…it’s that rich; itty bitty slices are all that are required.

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21 Carolyn March 16, 2012 at 7:18 am

WOW! What a heavenly cake, Barb!

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22 Creative Culinary March 16, 2012 at 6:45 pm

Thanks Carolyn…for my gluten free friends I think I could just serve the blood orange curd with a dollop of the whipped topping and make them almost as happy!

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23 Terra March 15, 2012 at 9:28 pm

I am so sad that blood orange season is over, they were the highlight of my winter:-) This looks ….WOW….delicious! What a gorgeous flavor combination, and a bloody brilliant idea to make a blood orange curd filling in this gorgeous cake! So beautiful, Hugs, Terra
Terra Most Recent Post: Quinoa Banana Nut Quick Bread Bars

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24 vianney March 15, 2012 at 9:11 pm

Heaven!! This cake looks amazing.. I don’t think I would be able to share a single piece!!
vianney Most Recent Post: Arroz con Camarón Seco – Rice with Dried Shrimp

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25 Jamie March 15, 2012 at 8:45 pm

Your cake looks so decadent and beautiful! I once tried to make a ricotta cheesecake and it didn’t turn out well so I’ve been afraid of ricotta in desserts ever since. This recipe may change my mind about it though – I just pinned it now. It’s too bad we live on opposite sides of the country or I’d be over right away to help you polish off that cake!

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26 Tara @ TheButterDish March 15, 2012 at 7:48 pm

What an incredibly beautiful and creative cake! I simply love when bakers and cooks think outside the box – LITERALLY — box cakes should be banned!

Would you prefer some tea with that? I’ll get the plates and let you serve. I do hope you don’t mind I invited myself over for some dessert. :)

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27 Jenny (vintagesugarcube) March 15, 2012 at 4:33 pm

Hi! Just came across your blog via seeing your comment on SAVEUR. I sure commend you for your honest comment that a lot of us were thinking. Now let’s discuss that cake? WOWZERS!!! It is absolutely gorgeous. I love making pound cakes and I’ve never seen one with ricotta. If I can’t get blood oranges, I’m still making it!! Keep doing what you’re doing. I admire you..
Jenny (vintagesugarcube) Most Recent Post: Knickers and Aprons [Dr. Pepper, Pepita, Pink Peppercorn Pie]

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28 Jenny March 15, 2012 at 3:45 pm

Oh my! That looks and sounds delicious!
Jenny Most Recent Post: The Glass is Half Full

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29 Brian @ A Thought For Food March 15, 2012 at 2:30 pm

This looks amazing, Barb! Seriously, I think you’ve outdone yourself here.
Brian @ A Thought For Food Most Recent Post: {Recipe: Blackberries and Cream}

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30 Kate@ FoodBabbles March 15, 2012 at 11:44 am

Holy moly!!! I am stunned by the beauty of this cake! Barb, you have truly outdone yourself this time. This cake sounds insanely good and it is just absolutely drop dead gorgeous. Amazing job!

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31 Shauna March 15, 2012 at 10:54 am

Yumm!

This cake looks lovely. And the dried blood orange rings are stunning!
I guess we all shared the shock and horror at reading this recipe!
Shauna Most Recent Post: roasted pineapple chilli tofu snowflake salad rolls

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32 Natalie March 15, 2012 at 9:37 am

HOLY CAKE, woman, that is a thing of beauty!!!!!! I wish someone could make me that right now. I’m sure it would cure my walking pneumonia. :)

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33 Lana @ Never Enough Thyme March 15, 2012 at 9:08 am

Wow, what a cake! I’m drooling over the pictures and the recipe. I always knew higher altitude baking was different, but I really had no idea just what a challenge it is. Bravo to you, Barb, for pulling it off so brilliantly.
Lana @ Never Enough Thyme Most Recent Post: Champ – a St. Patrick’s Day Tribute to my Irish Ancestors

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34 Baker Street March 14, 2012 at 11:10 pm

What a gorgeous gorgeous cake Barb! The idea of ricotta pound cake makes me smile. Consider this bookmarked.
Baker Street Most Recent Post: Oreo Cream Cheese Blondies

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35 Donna March 14, 2012 at 10:26 pm

Dang. You need to move closer to me. I need a slice of this!
Donna Most Recent Post: It’s Pi(e) Day! Celebrate with blueberry pie

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36 Heather | Farmgirl Gourmet March 14, 2012 at 9:07 pm

Great adaptation Barb!! Looks delish!!
Heather | Farmgirl Gourmet Most Recent Post: Mixed Berry Jam Scrolls with True Orange Fondant Glaze

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37 Shumaila March 14, 2012 at 8:38 pm

Haha! I was so glad that I was NOT a part of the orange salad group for the swap, because I drew a blank at it when Christianna sent us that mail. And like you, I too hate jello. But, you did an awesome job with this month swap, as you always do! I love any kind of curs, and the blood orange curd sounds divine. Kudos to you to make the best out of the your high-altitude baking situation!
Shumaila Most Recent Post: Garam Masala Tuesdays: Baingan ka Bharta

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38 Sara March 14, 2012 at 6:45 pm

Barb, I’m drooling over your gorgeous pics of the cake! Love all of the flavors especially the mascarpone topping and the candied blood orange slices are super sexy! Yum!
Sara Most Recent Post: A Vegetarian Mughlai Feast – Chickpea Byriani with Cumin & Coriander Potato Kebabs – #Indianfoodpalooza

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39 Tricia March 14, 2012 at 6:38 pm

Hot. Damn.

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40 Nancy@acommunaltable March 14, 2012 at 6:10 pm

Oh my goodness!!! Over the top is an understatement!! But my, what a way to go!!! I don’t know if I am creative enough to go from that salad to that cake – it’s truly a work of genius!!!

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41 Cooking with Michele March 14, 2012 at 6:00 pm

I sure wish I weren’t on a diet!!!!!! The blood oranges are so pretty…
Cooking with Michele Most Recent Post: Pickled Watermelon Radish Salad

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42 PolaM March 14, 2012 at 4:58 pm

Wow I am impressed! I cannot bake even at sea level… I cannot imagine what would happen in Denver….

This cake looks amazing! and I had the same thought about jelly salad vs. pizza…. But then I decided to see as an opportunity! we all know what to do with pizza more or less, is jello that is the hard one!
PolaM Most Recent Post: Recipe swap: Chicken Aspic

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43 Creative Culinary March 16, 2012 at 1:28 am

I do think this recipe forced us all to get creative because we were not going to make anything close to that original, um, MESS! It’s been such fun to see how far and wide everyone went hasn’t it?

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44 Toni @ Boulder Locavore March 14, 2012 at 4:57 pm

I’m wondering when you will be opening a cake shop Barb?! When you mentioned what you made for the swap I had no idea it would be this extravagant! I picture a pound cake to be a naked little ‘gold bar’ of a confection but should have known better coming from you. All the flavors you’ve incorporated sound fantastic. Felt I gained a few lbs just reading. And baking here? Add in gluten free! I frankly never amend recipes and have really had good luck with the results. And if not? ‘If you can’t fix it, feature it’ as you described.
Toni @ Boulder Locavore Most Recent Post: Ginger Pear Pie

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45 Creative Culinary March 16, 2012 at 1:26 am

I love making fancy cakes but think a cake shop would drive me nuts…or maybe I would actually get the perfect proportions for a few select cakes and not have issues…yeah, that would work! I’ve always loved making decorated cakes but my opportunities are much more limited with the girls gone so this was a fun excuse to go for it. I’ve given away most of it and still have enough for a party. Itty bitty slices are key!

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46 Kathy Gori March 14, 2012 at 3:20 pm

altitude or not..I absolutely love this cake!!!!!! Perfect for an Easter Dinner.
Kathy Gori Most Recent Post: Paddlin’ My Madeleines Home. The Cookies You Can’t Forget.

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47 Creative Culinary March 16, 2012 at 1:23 am

It’s perfect for a holiday dessert; I’m not kidding…slices need to be VERY thin it’s so rich. But so good too. :)

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48 Colleen March 14, 2012 at 2:57 pm

Oooooooh….*swoons* I think I am in love with you and this cake Barb….Absolutely gorgeous and so full of flavor. You are such a clever bunny!! Very creative….. so glad you didn’t make a jello salad hehehe xxx
Colleen Most Recent Post: Passion Fruit Yoghurt Loaf Cake

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49 Creative Culinary March 16, 2012 at 1:21 am

:) I promise…Jello salads R not us.

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50 Paula March 14, 2012 at 2:47 pm

Man oh man, when you hatch a plan you hatch a plan! This cake is beautiful and how you went from an Orange Snowflake Salad to this I have no idea. I sure am glad that you did though.

You are such a wonderful cook and baker and reading about the challenges you face everyday at high altitudes just makes me have that much more admiration for your culinary skills. Your blog could not be more aptly titled!
Paula Most Recent Post: Claddagh Cookies

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51 Creative Culinary March 16, 2012 at 1:19 am

This was a plan for sure Paula and I guess I feel lucky that the plan came to fruition with a result that everyone loved…never a guarantee of that! I REALLY struggled with altitude when I first moved here but the successes are much greater than the failures and like I said…finding a way to make something less than perfect work is the biggest challenge. That was a bigger learning process.

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52 Suzanne March 14, 2012 at 2:38 pm

What a beautiful cake, I want a piece right now. I love love love the frosting11
Suzanne Most Recent Post: Pan Roasted Pork Tenderloin With Raspberry Reduction

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53 Lael Hazan @educatedpalate March 14, 2012 at 2:30 pm

You are an inspired woman! I love your high altitude story and must admit I’m happy to be at sea level; although, here in Florida we are a bit concerned with sometimes being “below”. The candied blood oranges had me drooling and jealous, I haven’t seen them here yet. I WANT!
Lael Hazan @educatedpalate Most Recent Post: Beef Tenderloin on a Salt Block

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54 Creative Culinary March 16, 2012 at 1:14 am

I’m so used to high altitude issues I would probably struggle at sea level now Lael. I don’t measure out a teaspoon of leavening without automatically digging out a portion of each tsp and returning it to the box!

Those oranges were the BOMB. I’m already planning on making some version for holiday gifts I loved them so much.

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55 Lisa March 14, 2012 at 1:37 pm

There she is, an absolute beauty. It’s just amazing how you came up with this stunner of a cake via orange snowflake salad – it shows your natural gift for cooking, baking and creating. 25 slices? I could probably eat 5 in a 24 hour period. I’d probably waddle for days ‘if and when’ I got off the couch, but it totally looks worth it.

Oh, BTW, SO, SO glad I don’t have to bake in High Altitude.
Lisa Most Recent Post: Skinny Cheesecake for SRC, New Weight Watchers Fresh Meals, and Bad Boy First Love Part 7

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56 Creative Culinary March 16, 2012 at 1:12 am

Waddle on over here sister; I’ve got a slice waiting for you!

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57 The Cozy Herbivore March 14, 2012 at 1:19 pm

Good lord, this looks absolutely decadent. I love curd, I love candied oranges, I love ricotta– I LOVE your interpretation of the original recipe! I agree that all of us in the Wednesday group had the same reaction to this recipe– YUCK! But the creative solutions are just amazing to behold, aren’t they? I love this swap!

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58 Creative Culinary March 16, 2012 at 1:11 am

I think the horribleness of the original recipe actually brought about great creativity…maybe pizza would have been too easy and we really lucked out in the long run?

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59 Julia March 14, 2012 at 12:45 pm

Clearly our little Wednesday group is Jell-o adverse… unless of course you add booze… wait what, who said that?!?!
Wowza, your cake is fabulous!!!! The whole baking in altitude bit scares me… I wouldn’t even know where to begin to make adjustments.

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60 Creative Culinary March 16, 2012 at 1:05 am

Wasn’t that the truth…no jello here, ever! Seriously the mindset has to be whatever will be will be. My kids never once turned down a cookie that wasn’t perfectly risen. Ever. That’s a success if you ask me! :)

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61 Sabrina Modelle March 14, 2012 at 12:05 pm

Oh Barbara,
I want to eat this cake. I want to eat it now, with a big oversized fork. It looks too good to be true.
I love your interpretation.

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62 Creative Culinary March 16, 2012 at 1:03 am

Oh Sabrina…you are just too cute do you know that? Wish you were here; I would provide the fork. :)

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63 Lora @cakeduchess March 14, 2012 at 11:43 am

That slice is waiting for me, right? If it’s not, maybe you have some candies blood oranges left for me. Divine cake! The filling is creamy and dreamy. Great spin on a recipe that had us all wishing for the pizza instead ;)

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64 Creative Culinary March 16, 2012 at 1:00 am

Maybe the one lasting thing I took from this? Making those candied orange slices. SO good; next going to make some Meyer lemon ones. Have fun this weekend too!

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65 Jamie March 14, 2012 at 11:42 am

1) I love orange curd! 2) I love whipped mascarpone cream frosting. 3) Mmmmm ricotta pound cake! This is fabulous, Barbara, and from Orange Snowflake Salad? Lord… you are so creative! Now I need to make something similar before orange season is done. This is fabulous (did I already say that?). Love it!
Jamie Most Recent Post: TENDER COOKED BEEF AND CARROT CANNELLONI

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66 Creative Culinary March 16, 2012 at 12:57 am

The blood orange curd was amazing all alone…added to the frosting. Oh my. Definitely an event cake Jamie…serving size is a half inch slice!

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67 Tickled Red March 14, 2012 at 10:50 am

Holy mama!!! That’s all. I’m speechless ;D
Tickled Red Most Recent Post: Spring Allergy Season~Relief

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68 Creative Culinary March 16, 2012 at 12:55 am

That is saying a lot! Thanks a bunch Red. :)

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69 DessertForTwo March 14, 2012 at 10:47 am

You had me at ricotta. Then you roped me in at blood orange. :)

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70 Creative Culinary March 16, 2012 at 12:54 am

They were wonderful together although I am in tears that the oranges are now gone; so sad. :(

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71 Rosa March 14, 2012 at 10:41 am

What a fabulous cake! Ricotta is so delicious. I love that luscious filling and the flavors chosen.

Cheers,

Rosa

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72 Creative Culinary March 16, 2012 at 12:52 am

Thanks Rosa; it was an absolute hit…I love it when people love an effort like that one was!

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73 Rob December 30, 2012 at 1:53 pm

Could this work with Meyer lemons instead of blood oranges?

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74 Creative Culinary December 30, 2012 at 11:53 pm

I would think that would be equally great Rob…you’ll just have to test a bit for the level of tartness and adjust accordingly; Meyer Lemons are going to be more tart than blood oranges. Sounds good to me!

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