I Can't Stop Dreaming About This Cornmeal-Ricotta Cake — Recipe Obsessions

If something involves ricotta, I don't need to read any further to know I am sold. So when I stumbled upon this blood orange, almond, and ricotta cake on Smitten Kitchen a couple of years ago, I immediately filed it under "must make." Deb credits the cake to Elizabeth Prueitt of Tartine Bakery, who herself adapted it from London's famed River Cafe. Last year, it made its way into Elizabeth's cookbook, Tartine All Day, as cornmeal-ricotta upside-down cake — different name, same cake.

I continued to drool and wonder why this cake that I still hadn't made yet was haunting me. Here we are another year later, and finally (finally!) I baked it. All I can say is I really missed out on a couple of good years with this incredible cake. Please learn from my mistake, stop whatever you're doing, and bake this thing immediately.

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