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Candied Citrus:
1½ c sugar
1½ c water
1 clementine
1 lemon
1 navel orange

You can choose to use only one of the 3 fruits or all, I used oranges only. Combine the 1½ c sugar and 1½ c water in a large saute pan. Heat over medium heat until the sugar is dissolved. Simmer for 1 hour.

Crumb Topping:
4 Tbs butter, melted
½ c flour
¼ c sugar
¼ tsp salt

Stir together, and set aside.

Butter Cake:
½ c butter, room temp
1 c sugar
1½ c flour
1½ tsp baking powder
1½ tsp salt
½ tsp orange zest
1 tbls fresh orange juice
2 eggs, room temp
1 c ricotta

Preheat oven to 350F .
Butter a 9-inch round cake pan. Place the candied citrus in circles over the bottom of the pan, start with small slices in the middle and work your way to the larger on the outside edge. You can save the simple syrup for a delicious cocktail!
Mix together flour, baking powder, and salt. In a large bowl, beat ½ cup of butter and cup sugar with a mixer on medium speed until pale and fluffy, about 10 minutes. Add in zest and juice. Then add eggs, 1 at a time. Beat in flour mixture in 3 additions, alternating with ricotta, until smooth. Carefully drop by dallops over the citrus slices and spread evenly. Crumble the crumb topping evenly over batter.
Bake about 1 hr, or until toothpick removes clean. Let cool for 10 minutes. Run a knife around the edge of the cake, and flip onto your favorite display plate! Make tea and enjoy!


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