Nonstick vegetable oil spray
1½ cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
¾ teaspoon kosher salt
3 large eggs
1½ cups ricotta
½ teaspoon vanilla extract or vanilla bean paste
½ cup (1 stick) unsalted butter, melted
1 cup blueberries
Preheat oven to 350°.
Line a 9”-diameter spring-form pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by ¾ cup blueberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup blueberries over top.
Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes.
Let cool at least 20 minutes before un-molding.
I added candied orange peels as a garnish.
Do Ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.
Want to make candied citrus peels click my link: http://www.canningandcookingathome.com/dianes-food-blog/candied-orange-peels
Recipe Adapted from: Alison Roman for Bon Appetite
Photos by: Diane Baker for Canning and Cooking at Home
Sweet Blood Orange Jelly with Almond
2 cups blood orange Juice, fresh squeezed
1 1/2 cups sugar, divided
1/2 cup Sure Jell, low sugar pectin powder
1 tsp almond extract
1 vanilla bean, split
I took the leftover 2 cups blood orange juice from making marmalade earlier in the day and added to a stock pot with 1 cup of sugar and one cup of water. I split a vanilla bean and let that steep in the juice as it came to a medium boil. I then took another 1/2 cup of sugar and approx 1/2 cup of pink box low sugar sure jell and mixed those together in a bowl...I then went back to my juice and brought to a good boil and added remaining sugar/pectin in from bowl. bringing jelly up to a FULL boil (and removed vanilla bean) until the bubbles became larger. I then placed the pot on a cool burner while I preformed the "freezer plate test" and made sure - peeking back into pot that I could see what we call in our house "grammas pantyhose" forming on the top of the jelly ((((its like a haze that wrinkles if you rock the pot a bit, that tells me the jelly is setting up.))))) I returned the pot to burner for another few mins as I stirred in about a tsp of almond extract...then jarred, leaving 1/4 headspace, and water bathed for 10 mins (I add another 10 for my altitude)
This made 3 half pint jars - exactly...
Recipe & Photo by: Diane Baker for Canning and Cooking at Home
Pinterest Pin: http://www.pinterest.com/pin/530510031080656587/