This upside-down orange cake is light and not super sweet even though it has a beautiful caramel-like topping. Loved it with the blood oranges. Would also be delicious with Meyer lemons. This cake is perfect for any dinner party you are hosting.
1/2 cup brown sugar
1 tbsp water
1 orange zested and sliced PLUS zest of one more orange (used blood oranges)
1 1/2 cup part skim milk ricotta
1/4 cup PLUS 2 tbsp extra virgin olive oil
1/2 tsp vanilla extract
3 large eggs
1 1/2 cup all-purpose flour
2 tsp baking powder
3/4 tsp kosher salt
3/4 cup granulated sugar
Preheat oven to 325 degrees F. Butter a 9-inch baking pan very well (on bottom and both sides generously). Line bottom with round of parchment paper.
Stir brown sugar and water together to make a thick, pasty slurry, then spread it very thinly and evenly across the bottom of the pan (I used the back of a spoon and kept smoothing the slurry over until it was nice and even).
Arrange the orange slices on top of the brown sugar coating in bottom of the cake pan.
In a large mixing bowl, whisk the ricotta, olive oil and vanilla. Add one egg at a time and whisk to combine.
Sift flour, baking powder and salt directly over the wet ingredients. Whisk or mix using a wooden spoon. Combine the sugar with the zest of two oranges and add that to the mixture. Mix again until batter is well combined (it may look a little thick and grainy. That’s fine, but
be sure it’s well combined)
Scoop batter into the prepared cake pan. Gently shake to spread evenly.
Bake in heated oven for 45 minutes or more until a toothpick inserted in the middle of the cake comes out clean (You should begin to check at 40 minutes or so, but this could take 1 hour to bake. You want to make sure the bottom has a nice deep caramel color but does not burn.)
Cool in the pan for 5 minutes or so. Run a thin knife around the corners to loosen the cake, then carefully invert onto serving plate.
Let cool completely, then cut into slices. Serve as is, or add a dollop of homemade whipped cream. Enjoy!
Source: The Mediterranean Dish