Blood Orange Poppyseed Ricotta Cake

Directions

1. Preheat oven to 350°F. In a large mixing bowl, combine the sugar and the zest and using your fingers, rub the zest into the sugar until fully incorporated. Add the ricotta, juice, oil, and eggs and whisk together until blended.
2. Add the salt, poppy seeds, and baking powder, and whisk again to combine. Add the flour and use a rubber spatula to incorporate until it is no longer visible.
3. Pour the batter into the prepared pan bake for 35 to 40 minutes, until it springs back when touched, and a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
4. To make the glaze, place the confectioners’ sugar, blood orange juice, and salt in a large bowl. whisk vigorously until smooth.
5. Gently pour the glaze over the cake, using an offset spatula to spread the glaze. The cake will keep in an airtight container at room temp for up to 4 days. It tastes even better on the second day!