Upside-down orange and ricotta cake

Turn the traditional baking method on its head with this light but luscious upside-down cake. Using olive oil and ricotta gives it a beautifully light and moist texture.

This summery bake has entered favourite cake territory for me. I don’t know why I waited so long to use ricotta and olive oil in a cake, but I genuinely believe the two ingredients produce the lightest, fluffiest cake you could ever imagine.

The slight tang of the ricotta also pairs beautifully with citrus fruits, like these Seville oranges, which are candied and placed at the bottom of the baking tin before the batter is added.

Once baked, the cake is then flipped over to reveal a spectacular layer of glossy, caramelised orange slices that are guaranteed to wow your friends and family with minimal effort on your part.

How To Make My Upside-Down Orange And Ricotta Cake

• Chef Catling’s recipe notes
• Recipe: Upside-down orange and ricotta cake
• Frequently asked questions

Tips & Notes To Know

• Use full-fat ricotta: I’m all for using lighter alternatives, but low fat ricotta can be quite watery and less rich in flavour. If your ricotta seems wet, place in a fine sieve with a plate on top and leave to drain for at least 15 minutes before using.
• Grease and line your baking tin: Ricotta cakes are especially moist and can easily stick to the bottom of the pan. As an insurance policy, grease the sides and bottom with plenty of butter and line the bottom with parchment paper before pouring in the batter.
• Test the cake for doneness: Insert a toothpick or cake tester into the centre. If it comes out clean or with a few moist crumbs attached to it, the cake is done. If there is wet batter stuck to it, the cake needs more time in the oven.

Upside-down orange and ricotta cake

Serves: 8 Prep time: 15 mins Cook time: 45 mins 45 mins

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Ingredients

For the candied orange slices
50ml granulated sugar
50ml water
1 Seville orange, cut into thin slices

For the cake
250g ricotta cheese
200g caster sugar
3 tbsp extra-virgin olive oil
50ml semi-skimmed milk
3 large free-range eggs, yolks and whites seperated
1 Seville orange, zested
125g plain flour
1 tbsp baking powder
Icing sugar, for dusting

Instructions

Step 1
Heat the granulated sugar and water in a saucepan and gently bring to the bowl.

Step 2
Keep stirring until the sugar dissolves, then turn down the heat and place the orange slices in the syrup so they are fully submerged. Let the syrup bubble away gently over a low heat for 10 minutes. Leave to cool and infuse while you make the cake.

Step 3
Preheat the oven to 190C. Tip the ricotta into an electric mixer and beat gently until light and fluffy. Slowly incorporate the caster sugar while still beating, then mix in the extra-virgin olive oil, milk and egg yolks one at a time. Stir in the orange zest, plain flour, baking powder and a pinch of salt until fully combined and set aside.

Step 4
Lightly grease and line a springform cake tin with baking parchment and overlap the candied orange slices in the bottom until completely covered.

Step 5
In a separate bowl, beat the egg whites until stiff peaks form. Fold into the cake mixture until just combined and pour into the prepared tin. Smooth the top and bake in the oven for 45 minutes or until a skewer inserted into the centre comes out clean.

Step 6
Leave the cake to cool for 15 minutes, then unclasp the tin at the sides. Turn out on a serving plate and remove the paper from the base. Dust the top with icing sugar and cut into slices before serving. 

Frequently Asked Questions

How Long Will The Upside-Down Orange And Ricotta Cake Keep For?

Most cakes keep for 3-4 days before they start to lose moisture and the texture becomes drier. Leave to cool at room temperature first, then store in an airtight container in a cool, dark place.

What’s The Difference Between Self-Raising Flour And Plain Flour?

Self-raising flour has the raising agent already added and helps the mixture rise as it’s baked. To make your own, combine 1 teaspoon of baking powder for every 100g of plain flour.