Ricotta and Orange Cake
Equipment
Ingredients
- ½ cup brown sugar
- 2 tablespoons water
- 1 tablespoon unsalted butter to prep the pan
- 3 oranges 1 sliced, 2 zested
- 1½ cups partially skimmed ricotta cheese
- ¼ cup extra virgin olive oil plus 2 tablespoons
- ½ tablespoon vanilla extract
- 3 large eggs
- 1 cup cornstarch
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¾ cup granulated sugar
Instructions
- Preheat the oven to 325ºF. Grease a round cake pan with butter. Line the base of the pan with a round piece of parchment paper.
- Mix the brown sugar and 2 tablespoons of water and form a thick paste that will go at the base of the pan on the paper. Use a spoon to smooth it out into an even layer.
- Place the orange slices at the bottom of the pan, on the brown sugar layer.
- In a bowl mix the ricotta, olive oil, and vanilla extract and add the eggs one at a time, and beat.
- Sift the cornstarch, baking powder, and salt on the wet mixture. Mix with a spatula and add the sugar and the orange zest to the mixture.
- Stir until the dough is well mixed. It should look thick and grainy. Once mixed, pour into the pan and spread evenly.
- Bake 45 minutes or until a toothpick inserted in the center comes out clean (check at 40 minutes, but could take up to 1 hour).
- Let the cake cool in the pan for 5 minutes and gently run a thin knife around the edges to loosen. Place a dish on top of the pan and flip it to release the cake.
- Make sure the top has a nice caramel color, but not burned. Let cool completely, slice and serve.
Nutrition
Calories: 164kcalCarbohydrates: 26gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgSodium: 186mgPotassium: 88mgFiber: 1gSugar: 25gVitamin A: 162IUVitamin C: 17mgCalcium: 67mgIron: 1mg
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