Hello from the Bahamas!!!! I missed the huge blizzard in NYC. We were able to get out just in time. I can’t say that I’m not sorry about it. I’ve been blissfully happy down here watching videos of people in the snow. The weather was a bit chilly, so I did catch up on all the snow happenings in NYC. At times I was slightly sad I was missing the first snow, but only till I looked up and saw palm trees and blue waters. I wanted to send some sunshine up to all my favorite people so I thought this Citrus Olive Oil Cake would be just the perfect thing. After all, everyone needs to get that D!
The past two months have been a crazy blur of citrus and beets. At times, I get so obsessed with seasonal produce, and I find that all I can think about are recipes using that one ingredient. I promise this will be my last citrus recipe for a while. I’m going to take a short citrus break. I’ve been sitting on this recipe for almost two months now, and it’s been really hard to not post it up. I’m in love with this cake! I came close to throwing friends out when they started devouring it. Sometimes it gets real! And if you haven’t noticed, citrus upside down cakes are suddenly the thing on Instagram. Every time I see a beautiful citrus cake pop up on my feed, I think back to this cake.
When testing this recipe, I found that some cakes were particularly dry. My secret to not getting a dry cake here is to add some ricotta. The texture completely changes this olive oil, and you’ll get a beautifully moist cake. For future reference, that’s the only way you want your cake.
Besides getting that perfect moist flavor, you also really want to have some great tasting citrus. Because obviously right? I chose to add a nice mix of citrus: tangerines, blood oranges, citrus, cara cara, etc. I say go big with your citrus choices or stick to one citrus if you’re feeling like a classic vibe. I’m also calling for you to soak your citrus in a little bit of amaretto and honey. Alcohol makes everything taste better and makes any cooking experience much easier. So loosen yourself and your fruit up. Go home citrus, you’re drunk!
CITRUS OLIVE OIL UPSIDE DOWN CAKE
makes 1, 9 inch cake
4 citrus, sliced
1/2 cup ameretto
2 tbsp honey
1 cup water
1/2 c olive oil
1 1/2 c flour
1 1/2 tsp baking powder
1 tsp cardamom
1/2 tsp salt
1/4 tsp baking soda
3/4 c sugar
1 c ricotta
1 tsp orange juice
1 tsp vanilla
1 c confectioner’s sugar for topping
- In a saucepan, over medium heat, combine ameretto, honey, and water. Stir until honey has fully dissolved into the liquid. Turn your heat down to a medium to low heat. Add your citrus to the saucepan. And let sit for 20 minutes.
- With a slotted spoon, remove citrus and let cool on a drying rack. Make sure to put a paper towel underneath your drying rack so you don’t have a sticky mess.
- Preheat your oven to 350° F and line your 9 inch springform cake pan with butter and flour.
- In a large mixing bowl, combine and whisk your ricotta, oil, sugar, and orange juice. Add one egg to the mixture and whisk well. Add the second egg, and whisk well.
- Add all dry ingredients except for the confectioner’s sugar, that is for topping only! With a wooden spoon, fold ingredients together until just combined.
- Line your 9 inch springform cake pan with butter and flour. Layer your citrus at the base of your pan. Pour the batter into the cake pan, spreading it as evenly as possible.
- Place in middle of the oven, bake for 35-40 minutes, or until the top is golden brown and the edges have pulled apart from the pan a bit. My oven was a perfect 38 minutes. Cool in the pan for 10 minutes. Turn out your cake after and let cool on a cooling rack.
- Once mostly cooled, dust with confectioner’s sugar and serve.
And just like that, you’ve got your own slice of sunshine.