A celebration of simple, sun-drenched flavours, inspired by the citrus groves and rich culinary traditions of Sicily. This tender, moist cake is infused with the brightness of fresh oranges and the creamy richness of ricotta, creating a delicate balance of sweet and tangy.
Yield 8-10 Servings
Mis en Place
Candied Orange Slices
3/4 C. Water
3/4 C. Granulated Sugar
2-3 Oranges, sliced into ⅛- ¼ inch slices,
preferably blood orange varieties or a blend
Cake Batter
2 C. Flour
1 Tsp. Baking Powder
1 Tsp. Baking Soda
1/4 Tsp. Salt
1/2 C. Granulated Sugar
1 C. Ricotta Cheese
2 Whole Eggs
1 Tsp. Vanilla
Zest of 2 LemonS
Zest of 2 Oranges
1/2 C. Olive Oil
1/4 C. Fresh Orange Juice
1/4 C. Honey
Method
Step 1
Prepare Candied Oranges
Combine the water and sugar together in a medium saucepan; bring to a boil over high heat. Gently add in the orange slices, making sure they are mostly covered in the syrup, and lower to a simmer for 15 minutes. Move the slices around often so that all of them soak evenly.
Once cooked, remove from heat and allow them to cool before handling.
While cooling, prepare cake batter.
Step 2
Prepare Cake Batter
Preheat the oven to 350 F.
Grease and line a 9" springform pan with parchment paper
In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
Step 3
In a separate medium bowl, combine the remaining ingredients and mix together until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined.
The batter will be quite thick.
Step 4
Arrange the soaked orange slices in the springform pan in a scaled overlapping pattern; set aside.
*Do not discard the syrup.
Pour the batter over the orange slices, smooth the top and bake until a toothpick inserted into the centre comes out clean with no crumbs, roughly 35-40 minutes.
Step 5
Let rest for 30 roughly minutes before running a knife along the inner rim.
Release the spring and remove the rim.
Allow cake to cool completely.
Once cool, place a plate over the cake and invert, peel off parchment paper.
At this time brush any remaining orange syrup on the cake to give a beautiful shine.
Serve with a sprinkling of crushed pistachio over top and enjoy!
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