Blood Orange & Corn Flour Ricotta Cake with Whipped Mascarpone {gluten-free}

INGREDIENTS

1 tsp

butter for greasing the pan

3/4 cup

+ 2 tablespoons (175 g) organic granulated cane sugar

finely grated zest of 1 large blood orange and 1 large lemon (preferably meyer)

vanilla bean, split lengthwise and scraped

large eggs

1 1/2 cups

(12 ounces, 340 g) whole-milk ricotta

8 tbsp

unsalted butter, melted

1/2 cup

sweet white rice flour

1/2 cup

corn flour (i.e. very finely ground cornmeal, NOT cornstarch)

1/2 cup

oat flour

2 tsp

baking powder

1/2 tsp

fine sea salt

1 cup

heavy whipping cream

1/2 cup

(4 ounces, 113 g) mascarpone

1 tbsp

organic granulated cane sugar

seeds from ½ vanilla bean (or ½ teaspoon vanilla extract)

large blood oranges