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For a simple recipe that packs big flavor, try this upside-down ricotta citrus cake.

Upside Down Citrus Ricotta Cake


  • 2 blood oranges, thinly sliced

  • 2 oranges, thinly sliced

  • 1 1/2 cups white sugar, divided

  • 1/4 cup water

  • 1/2 cup unsalted butter, room temperature

  • 1 teaspoon orange zest

  • 2 large eggs

  • 1 1/2 teaspoons baking powder

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon salt

  • 1 tablespoon freshly squeezed orange juice

  • 1 tablespoon vanilla extract

  • 1 cup ricotta


  1. Preheat oven to 350 degrees. Butter a 9-inch cake tin and line with parchment paper.

  2. Remove the outer skin of each slice of citrus with a paring knife, and remove as many seeds as possible.

  3. In a saucepan, heat water and 1/2 cup sugar until sugar dissolves. Pour half of this mixture into the bottom of the cake tin and arrange peeled citrus to cover the base. Pour remaining sugar syrup over the top to coat. Set aside.

  4. Cream together butter, remaining sugar and orange zest until light and fluffy. Add one egg and mix until well incorporated before adding the second egg and doing the same.

  5. Add baking soda, half of the flour and the salt and begin to mix. Add orange zest, vanilla and half the ricotta and mix until combined. Add remaining flour and ricotta, and mix until no streaks of flour can be seen.

  6. Pour batter into prepared tin and spread evenly over citrus. Bake for 1 hour or until a toothpick inserted in the middle comes out clean.

  7. Allow to cool, then invert onto a serving tray. Slice into pieces and enjoy!

Upside Down Citrus Ricotta Cake




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- When I cook or bake at home, I like to make simple things that have high impact, and this upside-down citrus ricotta cake is just that. Check out the top. Thin layers of citrus that look like stained glass. It only takes a few ingredients and your friends are gonna be wowed. Let me show you how. I love this cake because it's so beautiful. The top is just stunning. And to accomplish that, we're gonna start by melting a little bit of sugar with some water. And you just want to cook this until the sugar dissolves. So I'm just making a syrup to pour into the base of the pan because that's gonna help give the citrus a lot of sweetness and it's gonna help it set as well. All right, the sugar has dissolved really nicely, and I'm gonna take half of this sugar mixture and pour it into the base of the pan, and I've already lined the base of the pan with a little bit of parchment paper 'cause we want to make sure that the cake comes out really easily and in one go. And just swirl that sugar around to cover the base. I have some oranges here. I peeled them and then sliced them into rings and then took out any seeds with a little knife, and this is what they look like. So I have blood oranges which I think are super cool-looking as well as navel oranges. And you're just gonna arrange them in the pan in a pretty pattern. And I love the addition of citrus in this cake. You could use any type of oranges that you like or even grapefruit would be great but I think it's super festive-looking and it's really fresh in flavor. Oh my gosh, doesn't that look so pretty already? It's a kaleidoscope of colors, so nice. Amazing. Now I'm gonna take the leftover sugar syrup and then gently pour that over the fruit, and then you can just gently swirl it around so that every little bit is covered. Now that this is taken care of, let's move on to making the cake batter. So any great cake starts off with some cream and some butter and sugar. So I have some unsalted butter here, a ton of sugar, and because we have citrus on top, you want those flavors to be in the cake as well. So I'm gonna go in with my orange and zest it up a little bit. And the key to zesting an orange and I always say this is to keep the orange moving. You don't want to zest one part for too long. Otherwise you get that white pithy bit that's bitter. So you only want the orange specks because that's where all of that great citrusy flavor's at. I'm just gonna scoop up the zest, drop it in, and then we're gonna beat this until it gets nice and creamy and flurry. All right, my butter and sugar looks light and fluffy just the way I like it, and now I'm gonna add one egg at a time. So I have a couple of eggs but it's important to add them one at the time so that they incorporate well into the butter and sugar. All right, the first egg in. Now it's time for the second. Okay, that looks really good. And now I'm gonna add my dry ingredients. So I'm gonna go in with half of my flour and this is just everyday white all-purpose flour. You can eyeball that. And for leavening, a little bit of baking soda. A touch of salt, so we used unsalted butter so that I could control the salt. Now I'm gonna add a little bit of this orange juice. I need just about a tablespoon. I'm gonna eyeball that. And just the juice paired with the zest is gonna be so, so good. Vanilla, 'cause what's a cake without vanilla? And ricotta. So this is the secret ingredient for this cake. It's gonna give it a really moist fluffy texture and we're gonna go in with about half. And give it a mix. And just like that, our cake batter is done. I'm just gonna scrape off the excess. And now I'm gonna take little dollops of this cake batter and just spread it around the pan, and that way it'll be easier to spread out to get a nice even layer. And you can see the little specks of orange zest in there. It looks super pretty. And then just smoosh it around until you get one nice even layer. I have an oven preheated to 350 degrees and I'm gonna pop this guy in for about an hour until the cake sets up and it's slightly golden-brown. I pulled my cake out a while ago and it's had a chance to completely cool down and now as the pièce de résistance, we're gonna flip it over, okay? So I have a cake stand here. And ready for this? I'm hoping that parchment paper is gonna do the trick and there's gonna be no sticking. Ooh, I heard a little bit of a release. I think we're in good shape. Ta-da! Oh my gosh, it looks so pretty! It's like stained glass, almost. You have the orange, the darker orange, the yellow. Yeah, it looks almost too pretty to eat but I can't resist. I've got to cut myself a slice. Oh yeah. Perfection. All that syrup, mmm. Look at that. Let's give it a little bite. Mmm. This is the perfect cake to make for a celebration and you know that ricotta, it comes through large. It's light and fluffy. It just makes this cake so good, and paired with those citrusy slices of orange, ugh, what's not to love? I gotta go eat this, you guys. I'll see you later.

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