Gluten Free Ricotta Cake with Mascarpone and Blood Oranges


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Gluten Free Ricotta Cake with Mascarpone and Blood Oranges
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Looking for new gluten free dessert ideas? Try this sweet ricotta cake with a soft and delicious Mascarpone and blood orange topping.

For the cake
To serve
Info box
  • Preparation time
  • Cooking time
  • Recipe category Dessert
  • Recipe yield 8

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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