Instructions:

1. Preheat your oven to 350°F. Grease a 6-inch springform pan and line the bottom with parchment paper for easy removal.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Stir in the blood orange zest, blood orange juice, ricotta cheese, sour cream, and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

3. Pour the cake batter into the prepared springform pan. Bake in the preheated oven for 35-50 minutes (checking at 35 minutes, and checking for doneness at 5 minute intervals) or until a toothpick or wood skewer inserted into the center comes out clean.  Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, release the sides of the springform pan and let the cake cool completely on a wire rack.

4. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar until you reach your desired sweetness and consistency. Mix in the blood orange zest and fresh blood orange juice. Adjust the sweetness and tanginess to your liking by adding more powdered sugar or juice.

5. Using a bread knife, remove the dome of the cake to make it flat. Invert the cake and remove the parchment paper. Cut the cake in half to create two equal portions.  Remove the top and frost in between. Replace the top and frost the cake completely. (Watching the videos is very helpful for this step! Describing that was a bit difficult.)

6. Garnish the cake with additional blood orange or orange zest or slices with skins removed if desired. Slice and serve your delicious orange ricotta cake with cream cheese frosting, enjoy!