Preheat oven to 350°F, and prepare a bundt pan by coating with butter and a dusting of flour. In a medium to large sized mixing bowl, add the flour, baking powder, cardamom, and salt, then whisk together to combine. In a separate bowl, add the sugar and blood orange zest, then rub together the sugar and zest until the sugar is all colored orange and very fragrant, set aside.

In a stand mixer fitted with the paddle attachment, add eggs, blood orange-zest-sugar, and vanilla. Beat on high for around 3-4 minutes, the mixture should look thick, fluffy, and be tripled in volume. Then, slowly drizzle in the oil. After all the oil has been added, and the blood orange juice and beat on high for an additional minute.

On low, add the dry mixture to the stand mixer in 3 additions, alternating with the ricotta in between. Beat only until the batter becomes smooth. Add the batter to the prepared bundt pan, then bake in the oven for around 45 minutes, or until a toothpick comes out clean. Allow cake to cool completely before glazing.