Gluten Free Blood Orange, Almond & Ricotta Upside Down Cake – Glutenfri Blodapelsin, Mandel & Ricotta Upp & Ner Kaka

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Ok, I saw this cake on buzz feed originally, and I was mesmerized.I ended up using the smitten kitchen recipe instead, since I know that the recipes are usually really good! The only thing I changed was that I used 3 small blood oranges instead of 2, plus 1 whole for the layering.  I’ve never made an upside down cake before, so I was a little scared of as how it would turn out. I had been warned from other blog commenters that it could be very hard. BUT, I made it! The cake came out perfect, and is so crazy moist! My only caution would be that it is very sweet – so would be perfect to serve with greek yoghurt or sour cream or something like that to balance it out. Otherwise, ready, set, bake!

Recipe / Recept 

1/2 cup brown sugar / 1.25 dl muscovado socker 
1 tablespoon water / 1 msk vatten
3 large eggs, separated / 3 ägg, delade i gula och vita
2/3 cup granulated sugar / 1.35 dl socker
3 + 1 small blood oranges, or another orange of your choice / 3 + 1 små blodapelsiner
1/2 cup butter, softened / 115 g smör
2/3 cup (165 grams) ricotta / 1 2/3 dl ricotta
1/3 cup cornmeal / 0.8 dl majsmjöl
1 cup almond flour or meal / 2.5 dl mandelmjöl 
1/2 teaspoon salt / 1/2 tsk salt

1.Start by cutting out parchment paper to line the baking mold. / Börja med att klippa ut bakplåtspapper som täcker botten av formen.

2. Butter the bottom and cover with the paper. / Smöra botten och lägg på pappret.

3. Mix brown sugar with water and spread on the parchment paper. / Blanda brunt socker och vatten och täck bakplåts pappret.

4. Heat the oven to 300 F. / Sätt ugnen på 150 grader.

5. In a bowl, grate the zest of the 2 oranges and mix with the white sugar. / I en skål, riv skal från två av apelsinerna och blanda tillsammans med sockret.

6. Separate the eggs and whisk the egg whites until fluffy and hard. / Separera äggen och vispa äggvitorna till ett hårt skum.

7. Add butter to the sugar and zest and mix until soft. / Blanda i smöret i sockret och vispa tills de blivit mjukt.

9. Add the egg yolks in, one at a time. / Blanda i äggulorna, en åt gången.

10. Add the juice from 3 oranges and ricotta, mix. / Blanda i saften från 3 apelsiner och ricotta.

11. Add in the flours. / Blanda i mjölen.

12. Carefully fold in the egg white foam, just until it’s mixed with the rest of the batter. / Vik försiktigt in skummet från äggvitorna, rör bara tills de precis är blandat.

13. Cut the last orange in slices ad thin as you can, and add on top of the brown sugar and water in the pan. / Skiva den sista apelsinen så tunt du kan, och lägg i botten av formen.

14. Carefully put the batter on top. / Lägg försiktigt på smeten.

15. Bake for about 45 min (mine took 50) but check with a toothpick and when it comes out dry, bake for another 5 min (the cake is still soo moist). / Grädda i ca 45 min (min tog 50) och kolla med en tandpetare om den kommer ut torrt. Grädda ytterligare 5 min efter (den blir fortfarande sjukt saftig!).

16. After it’s been out for 5 min, turn it upside down. / När den varit ute ur ugnen 5 min, vänd den upp och ner.

17. Let cool. / Låt svalna.

18. Done! / Klart!

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