Indulge in the delightful flavors of blood orange and ricotta in this gluten-free corn flour cake. Topped with a luscious whipped mascarpone frosting, it's a perfect treat for any occasion.
Ingredients: 1 cup corn flour. 1/2 cup almond flour. 1/2 cup granulated sugar. 1 tsp baking powder. 1/4 tsp salt. 1/2 cup ricotta cheese. 1/4 cup olive oil. 3 eggs. Zest of 2 blood oranges. Juice of 1 blood orange. 1/2 cup blood orange segments. 1 cup mascarpone cheese. 1/4 cup powdered sugar. 1/2 tsp vanilla extract. Whipped cream, for garnish. Blood orange slices, for garnish. Fresh mint leaves, for garnish.
Instructions: Set the oven to 350F 175C and heat it up. Prepare a 9-inch round cake pan by greasing it and lining it with parchment paper. Put the almond flour, corn flour, sugar, baking powder, and salt in a bowl and mix them together. Whisk the eggs, ricotta cheese, olive oil, blood orange zest, and juice together in a different bowl until everything is well mixed. Slowly add the dry ingredients to the wet ones while stirring them together. Fold the blood orange pieces in. The batter should be poured into a cake pan that has been prepared. Use a spatula to smooth the top. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. The cake should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down. Make the whipped mascarpone topping while the cake cools. Mix the mascarpone cheese, powdered sugar, and vanilla extract in a bowl using a whisk until the mixture is smooth and creamy. Once the cake is cool, spread the whipped mascarpone on top of it. Before serving, top with whipped cream, blood orange slices, and fresh mint leaves.
Prep Time: 20 minutes
Cook Time: 30 minutes
Gourmet Plus 1201
