Orange Blossom Almond Cake with Ricotta Whipped Cream
A caramelized, crunchy crust envelops a rich orange-scented cake in this elegant, yet easy-to-make dessert.
Ingredients
- baking spray
- 1 (7 -ounce) tube almond paste (about 2/3 cup) (such as odense)
- 1 cup granulated sugar
- 1/2 cup powdered sugar, plus more for dusting
- 1 tablespoon toasted unsalted pistachios, chopped, plus more for garnish
- 3/4 cup unsalted butter, cubed, at room temperature
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons orange blossom water
- 1/4 teaspoon almond extract
- 6 large eggs, at room temperature
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cardamom
- 1 cup powdered sugar
- 1/3 cup whole milk ricotta
- 2 ounces cream cheese, softened (1/4 cup)
- 1 teaspoon orange blossom water
- pinch kosher salt
- 1 1/2 cups heavy whipping cream
- fresh berries, to serve

