Blood Orange Poppyseed Ricotta Cake

July  5, 2021
11 Ratings
Photo by Julia Gartland. Food stylist: Lauren Lapenna. Prop stylist: Sophie Strangio.
  • Prep time 10 minutes
  • Cook time 35 minutes
  • Serves one 8x8-inch cake
Author Notes

This one-bowl cake is just the right balance of sweet and tart and has a wonderfully light and tender crumb. It's easily whisked together in under 10 minutes and is quick to bake. Thanks to a combination of ricotta and oil, the cake keeps well for days, and is even better on the second day. The natural color from the blood orange juice makes for the prettiest pale pink glaze. —Stephanie Loo

What You'll Need
  • Blood Orange Poppyseed Ricotta Cake
  • 1 cup granulated sugar
  • 1 tablespoon blood orange zest (from 1 blood orange)
  • 1 cup whole milk ricotta
  • 2 tablespoons blood orange juice
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 teaspoon kosher salt
  • 2 teaspoons poppy seeds
  • 1 3/4 teaspoons baking powder
  • 1 cup all-purpose flour
  • Blood Orange Glaze
  • 2 tablespoons blood orange juice
  • 1 cup confectioners’ sugar, sifted
  • 1/4 teaspoon kosher salt
  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!
Contest Entries

See what other Food52ers are saying.

  • SophieL
  • Cheyenne Hawes
    Cheyenne Hawes
  • Amy Crichton
    Amy Crichton
  • Becks Loo
    Becks Loo

14 Reviews

[email protected] March 9, 2023
Super yummy! Maybe less salt in frosting?
SophieL July 5, 2021
I made this cake for a 4th of July party and it was a hit! I upped the citrus flavor with 1/4 tsp. orange oil and subbed red, white and blue sprinkles for the poppyseeds. I decorated the cake with more red, white and blue sprinkles on the vanilla buttercream frosting. The cake was so light and tender - perfect after a hearty dinner of bbq ribs, potato salad and cole slaw. Next time I make the cake I'll do the poppyseeds.
Stephanie L. July 6, 2021
I love the substitutions you made, Sophie! Glad that you enjoyed this recipe.
Cheyenne H. January 31, 2021
I made this last night and ate it for breakfast this morning. I made a few tweaks based on what I had on hand - regular oranges, and did about half oil and half butter. I also added a little bit of vanilla to the batter. It turned out great! I am such a sucker for citrus and poppyseeds, and it was a bonus to use up the tub of ricotta that's been sitting in my fridge. My oven runs a little hot and the cake was fully cooked at 32 minutes.
Stephanie L. February 1, 2021
So glad to hear those substitutions worked for you!
Amy C. January 24, 2021
Make this ASAP! It is perfect for dessert or breakfast or anytime whatsoever. Tangy, textured and citrusy. Love love.
Stephanie L. February 1, 2021
Glad to hear you enjoyed it!
Hannah K. January 8, 2021
This looks incredible!! Can't wait to try it!
Becks L. January 8, 2021
This is the best cake I have ever made! Thank you so much for sharing the recipe.
Serenity M. January 8, 2021
I just made this cake tonight! It was delicious! I haven’t made something with poppy seeds in years and I really liked that subtle texture it brought. The cake was bright and moist and just using blood oranges brought me joy 🤩. I did need more than 3/4 cup powdered sugar for the glaze to reach the consistency that I wanted, but otherwise, I followed the recipe to the T. Thank you for sharing!
Stephanie L. January 8, 2021
Thanks so much! Glad you enjoyed it
Serenity M. January 7, 2021
I just made it and it was delicious! I haven’t made anything poppy seed for years and I loved the texture it added. The cake is bright, not overly sweet and oh so moist. I definitely needed more than 3/4 cup powdered sugar in the glaze for the consistency that I wanted, but otherwise, I followed the recipe to the T. Thanks for sharing!
Char January 4, 2021
There are big issues with this recipe. There is no oven temp and poppyseed is listed twice. I was ready to bake it but now its a big no.
Stephanie L. January 4, 2021
Sorry for the mistakes and thank you for catching those! The oven temp should be 350F.