This cake is based on Diana Henry's lemon and ricotta cake, but I took advantage of the tail-end of the blood orange season to give it a rosier hue. Instead of the grated zest of four lemons and juice of three, I used the zest of one lemon and two blood oranges, and the juice of two blood oranges. I also added a handful of candied mixed peel to the batter.
I didn't do the citrus fruits in lemon-thyme syrup because I was sending the cake into work with Paul, and they seem to have a hard enough time finding a knife and napkins without confusing them with accompaniments.
But I did want it to look a bit special (partly because the very moist cake collapsed a little bit in the middle, so it needed more than just a dusting of icing sugar). I candied some orange zest julienne and made a glacé icing with the juice of another blood orange as the liquid. It made an unexpectedly lurid pink icing...
Paul says that everyone was too busy eating to give a detailed critique, but he thought it was good. Which is good enough for me, so this is my contribution to this week's I Heart Cooking Clubs potluck.