BLOOD ORANGE RICOTTA TORTA

This is not a typical cake. It's hearty, not overly sweet and super fruity.
Makes: 8 servings                                                                                         Takes: 1 hour

BLOOD ORANGE RICOTTA TORTA

Makes: 8 servings
​Takes: 1 hour
  • 1/2 cup brown sugar
  • 1 tablespoon water
  • 3 large eggs, separated
  • 2/3 cup granulated sugar
  • 2 blood oranges, or another orange of your choice
  • 1/2 cup unsalted butter, softened
  • 2/3 cup ricotta
  • 1/3 cup cornmeal
  • 1 cup firm-packed almond flour or meal
  • 1/2 teaspoon fine sea salt
  • 1/4 cup sugar (optional)
  1. Heat oven to 300 degrees. Butter a 9-inch round cake pan and line the bottom with a round of parchment paper. Stir brown sugar and water together so they form a thick liquid. Pour into prepared cake pan and spread evenly. 
  2. Whip egg whites in a medium bowl with an electric mixer until they hold thick peaks and set aside.
  3. Cut both oranges in half. Cut one of the four halves into thin slices and arrange slices over brown sugar base in cake pan. Juice other three halves and set juice aside.
  4. Place granulated sugar in a large mixing bowl. Finely zest both oranges over it. Add butter and beat with an electric mixer until light and fluffy. Add egg yolks, one at a time, then juice, ricotta, salt, almond flour and cornmeal and mix until just combined.
  5. Gently fold in egg whites and then scoop batter over prepared cake pan. Gently spread batter flat, trying not to disturb orange slices underneath. Bake for 45 minutes until a cake tester comes out clean.
  6. Cool in pan for 5 minutes and then run a knife around the side and invert onto a cake plate. I sprinkled sugar on top and torched for a little more caramelization on top but totally optional!