A deliciously fluffy citrus ricotta cake baked with olive oil (instead of butter) and a brown sugar and fresh orange slices topping. Using ricotta in cake recipes encourages a wonderfully moist texture once baked.
This recipe and photography was graciously shared with La Casa Del Formaggio by @adelaidewhereshallweeat (Instagram).
|butter, for greasing
|icing sugar, to dust
|Preheat the oven to 160C. Line a 9 inch / 23 cm pan with parchment paper and grease the paper with butter (this is important so that your cake does not stick when you turn it out.
|In a medium-sized bowl, stir the water and brown sugar together to make a thick paste. Evenly spread this mixture in a thin layer in the bottom of your cake pan.
|Zest the two oranges and set zest aside in a bowl. Slice one orange into thin slices, and line the slices in the bottom of the pan on top of the brown sugar paste.
|Whisk the Ricotta, vanilla extract and olive oil together in a large mixing bowl. Add one egg at a time and whisk to combine.
|Sift the flour, salt and baking powder into the wet ingredient mixture. Lastly, combine the sugar with the orange zest and add this to the mixing bowl. Mix again until batter is well combined.
|Pour batter into the prepared mixing bowl and bake for 45 minutes or until a skewer can be inserted into the centre and comes out clean.
|Remove from the oven. Allow to cool for a few minutes and then gently loosen the cake from the pan with a knife. With caution, turn the pan upside down over a serving plate and guide the cake out of the pan and onto the plate. The sliced oranges and caramelised sugar should form the topping of the cake! Dust with icing sugar if desired.