A four-season cake that feels both effortless and impressive. Made with pantry staples and brought to life with Bellemille extra virgin olive oil, it’s rich, citrusy, and perfect for sharing.
The creaminess of ricotta and the depth of olive oil pair beautifully with bright, candied oranges, creating a cake that is as balanced as it is memorable.
Candied Oranges
Ingredients
- ½ cup sugar
- ½ cup water
- ⅛ tsp ground cardamom
- ½ tsp almond extract (or vanilla extract)
- 1–1.5 oranges, thinly sliced (Cara Cara or blood oranges preferred)
Method
Wash and thoroughly rinse the oranges, then slice thinly.
In a saucepan, combine sugar, water, cardamom, and extract. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, add the oranges, and simmer for about 15 minutes.
Remove from the heat and set aside. Reserve the syrup for brushing or drizzling later.
Cake Batter
Ingredients
- ¼ cup + 2 tbsp Bellemille extra virgin olive oil
- 1½ cups whole milk ricotta (approx. 1 lb)
- 1 tsp almond extract (or vanilla extract)
- 3 eggs
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ¾ tsp salt
- ¾ cup granulated sugar
- Zest of 2 oranges
Optional
- Reserved orange syrup
- Confectioners’ sugar
- Yogurt or crème fraîche, for serving
Method
Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan with olive oil and line with parchment paper.
In a large bowl, whisk together the ricotta and Bellemille olive oil. Add the eggs one at a time, mixing gently after each addition. Avoid overmixing.
Sift the flour, baking powder, and salt into the mixture. Stir gently to combine.
In a separate bowl, combine sugar, almond extract, and orange zest, then fold into the batter. The mixture will be thick and slightly grainy.
Arrange the candied oranges in the prepared pan. Spoon the batter over the top, spreading evenly without disturbing the oranges.
Place a tray on the rack below to catch any syrup drips.
Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean. Check every 5 minutes after 35 minutes to avoid overbaking.
Allow the cake to cool in the pan for about 5 minutes. Carefully invert onto a serving plate and remove parchment.
To Serve
Serve slightly warm or at room temperature. Brush with reserved syrup if desired and finish with a dusting of confectioners’ sugar or a spoonful of crème fraîche.
