Whisk the eggs with sugar and ricotta until a smooth cream. Add flour, starch and yeast sifted and mixed, then add the juice and grated orange peel.
Pour the mixture into the buttered and floured donut mold (alternatively you can use a normal cake tin with a diameter of 22 cm) and bake for about 35-40 minutes in a static oven preheated to 170 ° C (always do the toothpick test before baking) .
Once ready, let the donut cool completely, then prepare the icing by mixing the icing sugar with 3 tablespoons of blood orange juice and decorate the cake after placing it in the center of a serving dish.
The ricotta and red oranges cake is ready, let the icing dry for at least 30 minutes before serving.
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