Carmalized Tangerine Ricotta Upside-Down Cake

Hello, friends!

Don’t cry because summer is over, smile because it happened!

I can’t believe it’s near the end of summer already! I can keep baking all summer long with all of my favorite summer desserts. However, the end of summer still brings us wonderful seasonal ingredients like berries, fruits, and citrus that shouldn’t be missed.

This morning while shopping at my produce market, a beautiful bag of sweet tangerines caught my eye. With summer’s enormous fruit selections ending, tangerines were not what I had planned to use in a recipe, but still intriguing enough to use.  I had to think of something!

Savor the bright citrus flavor of my Carmalized Tangerine Ricotta Upside-Down Cake. Enjoy the richness of ricotta, fruitiness from the olive oil, and the bright highlights of tangerine zest and almond extract making this cake both tender, moist and flavorful.  Buttery caramelized candied tangerine slices intensify the citrus flavors, topping this elegant and easy dessert.

In the end, sweet as honey tangerines were the perfect choice for this incredibly creamy ricotta cake. It’s perfect for any time of the year!

Every day we are getting one step closer to next summer!

Caramel Topping:

1/2 cup water

1/2 cup sugar

4 tablespoons butter

For the Cake:

1 1/2 cups flour

1 cup sugar

2 teaspoons baking powder

3/4 teaspoon salt

3 large eggs

1 1/2 cups ricotta

1/2 teaspoon almond extract

1/2 cup olive oil

1/2 teaspoon finely grated zest

4-5 clementines, peeled and sliced (about 15 slices or enough to cover the bottom of the pan.)

 

Preheat oven to 350 degrees.  Butter a 9-inch cake pan bottom and sides.  Line the pan bottom with parchment paper.

For the Caramel- Place all the liquid, sugar and butter in a pan or a skillet and heat over medium heat, stirring often, until bubbling.  Continue cooking, stirring often, until the liquid caramelizes and turns a deep amber about 5 minutes; immediately remove the pan from the heat and pour it evenly in the bottom of the prepared pan.

Taking care not to touch the caramel, as it is very hot, arrange tangerine slices in slightly overlapping circles over the caramel, heaping them in the middle, set aside.

For the Cake – In a mixing bowl, whisk the ricotta, olive oil, sugar, zest, and almond extract.  Add one egg at a time and whisk to combine.

Sift flour, baking powder, and salt directly over the ricotta mixture.  Mix until batter is well combined.

Spoon batter into the prepared baking pan spread evenly.

Bake in the oven for 45 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Cool in the pan for about 5 minutes.  Run a thin knife around the cake to loosen before inverting

Carefully invert onto a serving plate.  Remove the parchment paper.

Serve as is, or add a dusting of confectioners’ sugar or a dollop of whipped cream. Enjoy!

 

Thanks for stopping by.

Bake some LOVE!

Eileen~

 

One Comment Add yours

  1. mistimaan says:

    So yummy

    Like

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