Go Back
–+ servings

Blood Orange Ricotta Cake

The glossy finishing is what makes this orange ricotta cake stands out: the candied oranges will shine on this easy and elegant upside-down cake.
Print Recipe Pin Recipe
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Italian
Diet: Vegetarian
Keyword: Blood Orange, Blood Orange Ricotta Cake, Dolci, Fresh Ricotta, Italian Dessert, Seasonal Recipe
Difficulty: Moderate
Servings: 7
Calories: 326kcal

Ingredients

To make the Orange Topping

  • 1 unit blood orange sliced
  • 3 1/4 tbsp sugar brown
  • 1/2 cup water

To make the dough

  • 1¾ cups flour 00 or all-purpose
  • ½ cup sugar
  • 2 unit eggs
  • 6 tbsp butter
  • 4 tbsp ricotta semi skimmed
  • 1 cup orange juice squeezed
  • 2 tsp baking powder
  • 2 tsp orange zest
  • 1 tsp salt

Instructions

To Make the Topping

  • Grease a 7-inch springform pan with butter. Line the bottom with parchment paper, making sure to grease the sides well. Prepare a slurry by mixing 3 tablespoons of browns ugar with ½ cup of water and spreading evenly over the bottom of the pan.
  • Slice a blood orange, remove the end and place the slices in a circular motion on the bottom of the pan, on top of the slurry. Set aside.

Make the dough

  • Take a medium bowl and whisk the eggs and ½ cup caster sugar together. Add the zest of one orange.
  • Slowly melt the unsalted butter. Then gradually add the melted butter to the beaten eggs and sugar mixture. Add 4 tablespoons of ricotta and 1 cup of orange juice.
  • In a separate bowl sift the yeast, flour and a pinch of salt . Add the dry ingredients to the wet ingredients until you get a soft dough. Pour the dough into the springform pan.
  • Bake the cake in a preheated oven at 355°F (180°C) 45 - 50 minutes until a toothpick inserted in the middle of the cake comes out almost completely dry.
  • Finally, remove the cake from the oven and let it cool on a wire rack for about 30-40 minutes.
  • Remove the sides of the springform. Place a plate on top of the cake and turn it upside down. Carefully remove the parchment paper and ecco fatto your cake is ready. Enjoy it!

Notes

  • Serve this cake with a bit of whipped cream or a dollop of mascarpone.
  • If you feel fancy, dust the cream with extra cinnamon.

Nutrition

Calories: 326kcal | Carbohydrates: 49g | Protein: 6g | Fat: 12g | Sodium: 578mg | Potassium: 159mg | Fiber: 1g | Sugar: 24g | Vitamin A: 461IU | Vitamin C: 19mg | Calcium: 120mg | Iron: 2mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!