Olive Oil Ricotta Cake with Candied Cardamom Oranges
This four-season cake will have everyone asking for the recipe. All ingredients can be found in your pantry or fridge, and is perfect for the beginner baker who wants to impress their friends and family. The richness of the ricotta and olive oil pairs delectably with the sweet, citrusy profile of the oranges.
Candied Oranges
1/2 cup sugar
1/2 cup water
⅛ teaspoon ground cardamom
½ teaspoon almond extract (vanilla extract can be used here as well)
1-1.5 oranges, thinly sliced (I prefer Cara Cara or Blood oranges, but any orange will do here)
Wash your oranges (regular dish or castile soap will work here) and rinse extremely well. Thinly slice the oranges using a sharp knife. In a saucepan or wide pot, combine sugar, water, cardamom, and extract. Bring mixture to boil over medium/high heat. Once boiled, immediately turn heat to medium low, add oranges, and let simmer for about 15 minutes. There should be extra sugar syrup left. You can use this as an added “wash” or drizzle once the cake is done.
Cake Batter
¼ cup plus 2 tablespoons Bellcento extra virgin olive oil
1 ½ cup whole milk ricotta (1lb container)
1 tsp teaspoon almond extract (vanilla extract can be substituted here as well)
3 eggs
1 ½ cup all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
¾ cup granulated white sugar
Zest of two oranges
Optional:
Extra orange sugar syrup to brush on top of cake
Confectioners' sugar to dust
Yogurt or Crème Fraîche for serving
Preheat oven to 325 degrees F (163 C) Use olive oil to coat a 9-inch spring-form (on bottom and sides). Line the bottom and sides with parchment paper as well. The olive oil helps the parchment stay, and also gives an extra layer to prevent the candied oranges from sticking.
In a large bowl, whisk ricotta and Bellecento olive oil. Add one egg at a time and whisk to combine. You can also use a stand or hand mixer on low. You do not want to over-mix the cake!
Sift flour, baking powder and salt into the wet mixture. Whisk or mix using a wooden spoon. In a separate bowl, combine sugar and almond extract with the zest of two oranges using a fork and add to the mixture.
Mix again until combined (but not overly so). The mixture will be thick and a little grainy. Do not fret!
Add the pre-made candied oranges to the parchment lined pan. You can overlap them, or keep them spread out like I did.
Scoop batter on top of oranges, being careful not to move them from their formation. Use a flat spatula to spread evenly.
Put a tray/cookie sheet on the bottom of your oven or a rack below the cake rack to catch any candied orange droppings from the cake pan. You do not want the sugar to burn in your oven.
Bake for 35 minutes or more until a toothpick inserted in the middle of the cake comes out clean. I found my cake took about 45 minutes, but could take upwards of that depending on the strength and size of your oven. To ensure you do not over bake, check every 5 minutes after the 35 minute mark.
Once you remove your cake, cool in the pan for 5 minutes or so, until cool enough to touch with your hands. Remove the spring-form and side parchment from the cake. Using one hand under the cake and one hand on your serving dish, invert the cake onto the dish. At this point, the cake should be bottoms-up on your serving dish. Remove bottom of pan and parchment paper to reveal the masterpiece you’ve just created.
Let cool, serve, and enjoy. Or, serve warm and let the Crème Fraîche ooze over the cake, and bask in the warm goodness of your work!
