90g brown sugar
1 tablespoon water
3 large eggs, separated
140g caster sugar
2 blood oranges, or any another orange that you choose
120g unsalted butter, softened
170g ricotta
50g cornmeal
140g firm-packed almond flour or ground almonds
1/2 teaspoon fine sea salt
50g quince or apricot jam (optional, for glossy finish)
- Heat oven to 150c, 130fan, Gas 2. Butter a 23cm round cake pan and line the bottom with a round of parchment paper.
2. Stir brown sugar and water together so they form a thick wet paste. Pour into prepared cake pan and spread thin. Set aside.
3. Whip egg whites in a medium bowl with an electric mixer until they hold thick peaks. Set aside.
4. Place sugar in a large mixing bowl. Finely zest both oranges over it.
5. Cut both oranges in half. Cut one of the halves into 1cm thin slices and arrange slices over brown sugar base in cake pan. Juice the other three halves (I had about 80ml of juice) and set juice aside.
6. Add the butter to the zest and sugar in large mixing bowl and beat with an electric mixer until light and fluffy. Add the egg yolks, one at a time, and beat to combine. Add juice and ricotta; mix until smooth. Sprinkle the salt over the batter, then add almond flour and cornmeal and mix until just combined. Gently fold in egg whites.
7. Scoop batter in large dollops over the prepared cake pan base. Gently spread the batter flat, trying not to disturb the orange slices underneath. Bake in pre-heated oven for 40 to 45 minutes [this may take longer for many people, but it is accurate for my oven– better to check early than late], or until a toothpick inserted into the centre comes out clean and then (my preference) for 5 more minutes.
8. Cool the cake in the pan on a rack for 5 minutes, and then run a knife around the side and invert onto a plate. If any orange slices don’t come out easily, just gently arrange them on the top of the cake. If you want, heat the jam until loose and brush over the cake top for a glossier finish. Let cool and cut into slices. This would be delicious served with an extra dollop of ricotta, creme fraiche or whipped cream
