Blood Orange Olive Oil Cake

Ingredients

Sponge

• 1 ½ c flour
• 1 tsp salt
• 1 tsp baking soda
• 1 ½ c granulated sugar
• 3 eggs
• 15 oz whole milk ricotta cheese
• ¾ cup olive oil
• 1 tbsp whole milk
• 1 tsp vanilla extract
• 1 tbsp blood orange zest
• ½ c fresh blood orange juice

Brown Butter Frosting

• ½ c butter
• 8 oz cream cheese
• 1 whole vanilla bean, scrape seeds out
• 2 c powdered sugar
• 2 tbsp milk

Dehydrated Fruit

• 1 orange, thinly sliced
• 1 blood orange, thinly sliced

Directions

Sponge

1. Preheat the oven to 350 degrees.
2. In a medium sized bowl, combine flour, salt, and baking soda. Set aside.
3. Add sugar and orange zest to a small bowl and combine with your fingers.
4. In a stand mixer, beat sugar and eggs until light and fluffy - about 5 minutes.
5. Add in ricotta, olive oil, whole milk, vanilla extract, and orange juice. Continue to mix for another 2-3 minutes.
6. Slowly add in flour mixture but be sure not to over mix.
7. Pour mixture into a greased springform pan and bake for 50 minutes or until a toothpick is inserted in the middle and comes out clean.
8. Let rest for 5 minutes then remove the sides of the pan and let cool completely.
9. Once cooled, gently flip over on a cutting board and frost with brown butter frosting.
10. Garnish with dehydrated fruit and mint leaves. Enjoy!

Brown Butter Frosting

1. Add butter to a small sauce pan and cook on low until browned. Stirring frequently. Strain and set aside to cool.
2. Add cream cheese to a stand mixer and whip on high. Add in cooled brown butter and vanilla bean and continue to whip for 2 minutes.
3. Add in powdered sugar and milk. Whip until light and fluffy. Add extra powdered sugar if too soft.

Dehydrated Fruit

1. Preheat oven to 200 degrees.
2. Pat fruit dry with paper towels.
3. Place on a baking sheet lined with parchment paper.
4. Bake for 2.5-3 hours, flipping halfway through.