Upside-Down Citrus Ricotta Cake | Vijaya Selvaraju



For a simple recipe that packs big flavor, try this upside-down ricotta citrus cake.


2 blood oranges, thinly sliced
2 oranges, thinly sliced
1 1/2 cups white sugar, divided
1/4 cup water
1/2 cup unsalted butter, room temperature
1 teaspoon orange zest
2 large eggs
1 1/2 teaspoons baking powder
1 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon freshly squeezed orange juice
1 tablespoon vanilla extract
1 cup ricotta


Preheat oven to 350 degrees. Butter a 9-inch cake tin and line with parchment paper.
Remove the outer skin of each slice of citrus with a paring knife, and remove as many seeds as possible.
In a saucepan, heat water and 1/2 cup sugar until sugar dissolves. Pour half of this mixture into the bottom of the cake tin and arrange peeled citrus to cover the base. Pour remaining sugar syrup over the top to coat. Set aside.
Cream together butter, remaining sugar and orange zest until light and fluffy. Add one egg and mix until well incorporated before adding the second egg and doing the same.
Add baking soda, half of the flour and the salt and begin to mix. Add orange zest, vanilla and half the ricotta and mix until combined. Add remaining flour and ricotta, and mix until no streaks of flour can be seen.
Pour batter into prepared tin and spread evenly over citrus. Bake for 1 hour or until a toothpick inserted in the middle comes out clean.
Allow to cool, then invert onto a serving tray. Slice into pieces and enjoy!

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