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

Yields Serves 20

Prep Time 30 min

Cook Time 1 hr, 25

Total Time 30 mins


    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


      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.

      To Make the Cake:

      1. Preheat oven to 325 degrees.
      2. Drain ricotta cheese in strainer.
      3. Grease the inside of a springform pan with butter.
      4. Cream together ricotta cheese, butter and vanilla.
      5. Gradually add the sugar and salt.
      6. Cream until fluffy.
      7. Add eggs one at a time - mix well after each addition.
      8. Add flour one cup at a time - mix well after each addition.
      9. Pour batter into pan and level with spoon.
      10. 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.
      11. 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.
      12. To Make the Whipped Frosting:
      13. 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.

      To Make the Candied Blood Oranges

      1. 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.
      2. 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.
      3. 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.
      4. I cut mine in half with a scissors while still barely warm and not yet firmed to crack stage.

      To Assemble the Cake:

      1. Place one layer of the cake on a platter; top with 1 cup of the orange curd and spread evenly over the layer.
      2. 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).
      3. Cover the entire cake with the whipped cream/mascarpone topping. Pipe rosettes around bottom edge and over top; garnish with candied blood orange slices.
      © 2012 Creative Culinary. All rights reserved.