Gluten Free Ricotta Cake with Mascarpone and Blood Oranges

For the gluten free ricotta cake

• Preheat the oven to 180°C (160° fan) | 350F | gas 4.
• Grease and line a 20 cm | 8" springform cake tin with greaseproof paper.
• Combine the flour mix, cornflour, sugar, baking powder, xanthan gum, and salt in a large mixing bowl, stirring well.
• Beat together the eggs, milk, ricotta, and oil in a measuring jug.
• Add to the dry ingredients and stir until a rough batter forms; it shouldn't be totally smooth.
• Spoon the batter into the prepared tin.
• Rap a few times on a flat surface to settle the batter.
• Bake for about 50-60 minutes until golden and dry to the touch on top; a cake tester should come out clean from its centre.
• Remove the gluten free ricotta cake to a wire rack to cool.

For the mascarpone and blood orange topping

• Beat together the cream and icing sugar in a large mixing bowl until stiffly peaked.
• Add the mascarpone and continue to beat until the mixture is thick. Cover and chill until needed.
• Remove the skin and pith from the blood oranges with a sharp knife.
• Cut the oranges into slices.
• Turn out the cake from its tin.
• Spread the mascarpone cream on top and layer the blood oranges slices on top.
• Cut into slices with a warm, wet knife.

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