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.

Prep Time: 15

Cook Time: 50

Total Time: 1 5

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:

Calories: 326kcal

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.

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!