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Upside-down orange ricotta cake

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Ingredients

Adjust Servings:

	FOR THE CANDIED ORANGE
	50ml granulated sugar
	50ml water
	1 orange, cut into thin slices
	FOR THE CAKE
	250g ricotta cheese
	200g caster sugar
	3 tbsp extra-virgin olive oil
	50ml semi-skimmed milk
	3 large free-range eggs, yolks and whites seperated
	1 orange, zested
	125g plain flour
	1 tbsp baking powder
	Icing sugar, for dusting
	TO SERVE
	Greek yoghurt (0% fat)
	Mixed berries

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Upside-down orange ricotta cake

Name: Upside-down orange ricotta cake
Yield: 8
Ingredients: granulated sugar: 50ml; water: 50ml; orange, cut into thin slices: 1; ricotta cheese: 250g; caster sugar: 200g; extra-virgin olive oil: 3 tbsp; semi-skimmed milk: 50ml; large free-range eggs, yolks and whites seperated: 3; orange, zested: 1; plain flour: 125g; baking powder: 1 tbsp; Icing sugar, for dusting; Greek yoghurt (0% fat); Mixed berries

This ridiculously light and protein-rich cake contains no butter and looks spectacular when turned upside down. As an alternative, try using lemon or adding a drop of booze for a more grown up flavour combination.

Features:

60+ Mins
Serves 8
Medium

Ingredients

FOR THE CANDIED ORANGE
50ml granulated sugar
50ml water
1 orange, cut into thin slices
FOR THE CAKE
250g ricotta cheese
200g caster sugar
3 tbsp extra-virgin olive oil
50ml semi-skimmed milk
3 large free-range eggs, yolks and whites seperated
1 orange, zested
125g plain flour
1 tbsp baking powder
Icing sugar, for dusting
TO SERVE
Greek yoghurt (0% fat)
Mixed berries

Directions

Heat the granulated sugar and water in a saucepan and gently bring to the bowl. Keep stirring until the sugar dissolves, then turn down the heat and place the orange slices in the syrup so they are fully submerged. Let the syrup bubble away gently over a low heat for 10 minutes. Leave to cool and infuse while you make the cake.
Tip the ricotta into an electric mixer and beat until light and fluffy. Slowly incorporate the caster sugar while still beating, then mix in the extra-virgin olive oil, milk and egg yolks one at a time. Stir in the orange zest, plain flour, baking powder and a pinch of salt until fully combined and set aside.
Lightly grease and line a springform cake tin with baking parchment and overlap the orange slices in the bottom until completely covered.
In a separate bowl, beat the egg whites until stiff peaks form. Fold into the cake mixture and pour into the prepared tin. Smooth the top and bake in a preheated oven at 190C for 45 minutes or until a skewer inserted into the centre comes out clean.
Leave to cool for 15 minutes, then unclasp the tin at the side. Turn out on a serving plate and remove the paper from the base. Dust the top with icing sugar and cut into slices. Serve with a dollop of Greek yoghurt and fresh berries on the side.