Delaney and Shelby

Blood Orange Olive Oil Cake

In a medium sized bowl, combine flour, salt, and baking soda. Set aside.

Add sugar and orange zest to a small bowl and combine with your fingers.

In a stand mixer, beat sugar and eggs until light and fluffy - about 5 minutes.

Add in ricotta, olive oil, whole milk, vanilla extract, and orange juice. Continue to mix for another 2-3 minutes.

Slowly add in flour mixture but be sure not to over mix.

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.

Let rest for 5 minutes then remove the sides of the pan and let cool completely.

Once cooled, gently flip over on a cutting board and frost with brown butter frosting.

Garnish with dehydrated fruit and mint leaves. Enjoy!

Add butter to a small sauce pan and cook on low until browned. Stirring frequently. Strain and set aside to cool.

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.

Add in powdered sugar and milk. Whip until light and fluffy. Add extra powdered sugar if too soft.

Place on a baking sheet lined with parchment paper.

Bake for 2.5-3 hours, flipping halfway through. 