Blood orange, ricotta, polenta and olive oil cake (receipe)

This citrusy cake tastes as vibrant as it looks. Letitia Clark’s receipe is a perfect way out of a winter depression … the Southern sun literally shines in your kitchen.

The cake needs to be completely cooled before it is served and will keep well for 3-4 days.

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Blood orange, ricotta, polenta and olive oil cake

A very moist and citrusy cake bringing the sunshine of Sardinia to your home

Course afternoon tea, brunch, Dessert

Cuisine Italian, seasonal

Keyword blood orange, olive oil cake, upside-down cake

Prep Time 40 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Equipment

• spring form

Ingredients

For the base

• 2 bio blood oranges cut into 2 mm slices
• 100 g demerara sugar can be substituted with brown sugar
• 3 table spoons water

For the batter

• 180 ml olive oil
• 200 g brown sugar
• a pinch of salt
• 250 g ricotta
• 4 small bio blood oranges zest and juice
• 1 large bio lemon zest and juice
• 4 eggs lightly beaten
• 150 g white flour
• 100 g polenta
• 2 tea spoons baking powder

Instructions

For the base

• On middle heat, melt the sugar with the water until it is fully dissolved. Pour the sugar into the cake form.
• Place the finely cut orange slices equally into the sugar mixture.
  

For the batter

• Mix the olive oil, sugar, salt, ricotta, the zest and juices of the oranges and the lemon together. Make sure that you get a homogeneous mixture. Next add the beaten eggs and again mix thoroughly.
• Finally add the baking powder, flour and polenta. To avoid any clumps, use a whisk and continue to smooth the batter before pouring it onto the orange slices.
• Bake the cake at 180 degrees for 40 minutes and until the the batter is firm.
  
• Let the cake cool for 10 minutes before removing the tin and placing it onto a platter. Allow the cake to cool completely before serving it.