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Gluten Free Ricotta Cake with Mascarpone and Blood Oranges

Gluten Free Ricotta Cake with Mascarpone and Blood Oranges

Looking for new gluten free dessert ideas? Try this sweet ricotta cake with a soft and delicious Mascarpone and blood orange topping.

29 November, 2018
Average: 4 (2 votes)

Type of dish

Dietary Consideration

serves for


total time

1 HR 35 MIN


All purpose flour
120 g, mix, gluten free
100 g
240 g, caster
Baking powder
1 1/4 tsp, gluten-free
Xanthan gum
1/4 tsp
1/4 tsp
2 large
2 tbsp
Ricotta cheese
120 g
Sunflower oil
120 ml
Whipped cream
250 ml
Icing sugar
60 g, sifted
Mascarpone cheese
250 g
3 blood


For the gluten free ricotta cake

  • Preheat the oven to 180°C (160° fan) | 350F | gas 4.
  • Grease and line a 20 cm | 8" springform cake tin with greaseproof paper.
  • Combine the flour mix, cornflour, sugar, baking powder, xanthan gum, and salt in a large mixing bowl, stirring well.
  • Beat together the eggs, milk, ricotta, and oil in a measuring jug.
  • Add to the dry ingredients and stir until a rough batter forms; it shouldn't be totally smooth.
  • Spoon the batter into the prepared tin.
  • Rap a few times on a flat surface to settle the batter.
  • Bake for about 50-60 minutes until golden and dry to the touch on top; a cake tester should come out clean from its centre.
  • Remove the gluten free ricotta cake to a wire rack to cool.

For the mascarpone and blood orange topping

  • Beat together the cream and icing sugar in a large mixing bowl until stiffly peaked.
  • Add the mascarpone and continue to beat until the mixture is thick. Cover and chill until needed.
  • Remove the skin and pith from the blood oranges with a sharp knife.
  • Cut the oranges into slices.
  • Turn out the cake from its tin.
  • Spread the mascarpone cream on top and layer the blood oranges slices on top.
  • Cut into slices with a warm, wet knife.

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