Original recipe is from Elisabeth Prueitt and used by permission from OXO in conjunction with their Cookies for Kids Cancer program. A delicious upside down cake made with cornmeal, ricotta cheese, and blood oranges.
1/2 cup Light Brown Sugar, firmly packed
2 Tablespoons Water
2 Oranges, very thinly sliced
1/2 cup Unsalted Butter, at room temperature
3/4 cup Granulated Sugar
3 large Eggs, separated
3/4 cup Ricotta Cheese
3 Lemons, zest and juice
1 teaspoon Sea Salt
1/3 cup Stone Ground Corn Meal
1 cup PLUS 1 Tablespoon Almond Flour
Preheat oven to 325F degrees.
Line bottom of 10 inch Springform Pan with Parchment Paper
Butter sides of pan.
Place brown sugar in a small mixing bowl.
Mix together to form a paste.
Spread paste on bottom of pan.
Slice the oranges very thin.
Arrange slices in bottom of pan, overlapping with one in center.
Place butter in a medium size mixing bowl.
Add the granulated sugar.
Beat on high speed until light and creamy, about 1 minute.
Add egg yolks, one at a time, beating well after each addition.
Add the Ricotta Cheese.
Add Lemon zest.
Add Lemon juice.
Beat mixture to combine.
Gradually add cornmeal, mixing as you go.
Gradually add almond flour, mixing as you go. Scrape down bowl as needed.
Place egg whites in another clean bowl.
Whisk until soft peaks are formed.
Using a spatula, fold the egg whites into the batter until no white streaks are seen.
Batter will be thick.
Immediately turn the batter into the pan, spreading out evenly.
Bake for 30-45 minutes until top is no longer shiny.
Can be made with juice oranges, peaches, or other fruits. If well wrapped, this cake should keep for up to 4 days on the counter, or for up to one week if refrigerated.
Keywords: Cornmeal, Riccotta, Blood Orange, Upside Down Cake, OXO, OXO Pop Containers,