When I made this for my friends, it was the first time they actually tasted such a cake. The looks on their faces were priceless-they were all shocked and pleased. I admit that I was a bit nervous in serving this to them because the strong taste of citrus was something of an acquired taste, at least for me. I was glad I was proven wrong because they just loved this. They each had a small slice at first and then it just became bigger until the cake was truly gone. I hope you will love this as much as my friends did!
See what our friends from Whisk Kid have to say about this recipe:
“At the mercy of friends, this cake went down a treat. Though I hesitate to say it’s a crowd pleaser, do feel free to serve it at a gathering where you know people are receptive to treats the likes of marmalade and shaker pie. To my palette, gentle simmering leaves the citrus slices beautifully bitter and candy sweet.”
It’s definitely an acquired taste. But if you are fans of oranges in particular, you will love this cake. But actually, when you think about it, even if you aren’t fans of oranges, you will love this.
I am not a fan, but I am always craving for this!
Ingredients
Candied Citrus:
1½ c Domino sugar
1½ c water
1 clementine
1 lemon
1 navel orange
Crumb Topping:
4 Tbls (55g) Land O Lakes butter, melted
½ c (70g) Gold Medal flour
¼ c (50g) Domino sugar
¼ tsp Morton salt
Butter Cake:
½ c (110g) Land O Lakes butter, room temp
1 c (350g) Domino sugar
1½ c (355g) Gold Medal flour
1½ tsp Clabber Girl baking powder
1½ tsp Morton salt
½ tsp orange zest
1 tbls fresh orange juice
2 Eggland’s eggs, room temp
1 c (240ml) Galbani ricotta
Instructions
Candy the citrus.
Combine the 1½ c sugar and 1½ c water in a large saute pan. Heat over medium heat until the sugar is dissolved.
In the meantime, slice the citrus into very thin slices. When the sugar syrup has come to a simmer, drop in the slices. Set heat to medium low and just barely simmer for about 1 hour, stirring occasionally, until the slices are translucent. Turn off the heat and allow to cool.
Make the crumb topping.
Stir together the melted butter, flour, sugar and salt until crumbly. Set aside.
Make the cake:
Preheat oven to 350F (175C).
Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons (55g) butter (cut into pieces). Arrange the candied citrus in concentric circles over the bottom of the pan (start with smaller slices and work up to larger ones). Reserve the simple syrup for another use (fabulous in cocktails and tea).
Whisk together flour, baking powder, and salt. In a large bowl, beat ½ cup (110g) of butter and cup sugar with a mixer on medium speed until pale and fluffy, about 10 minutes. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with ricotta, until smooth. drop by dallops over the citrus slices and spread evenly. Crumble the crumb topping evenly over batter.
Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely before serving.
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Quick Tip: Serve with sorbet if you like; or even vanilla ice cream.
Thanks again to Whisk Kid for this amazing recipe.
