Cornmeal-Ricotta Upside-Down Cake

This post was sponsored by OXO. All views are my own. I am so excited to be sharing this fabulous cornmeal-ricotta upside-down cake recipe from Chef Elisabeth Prueitt’s Tartine Bakery.

Not only is it such a scrumptious and tender cake made with simple and wholesome ingredients, but this partnership is helping raise funds for childhood cancer research.

When I heard about this campaign, I just had to participate.

Cornmeal-Ricotta Upside-Down Cake

Let me tell you ’bout this amazing cake

Let me share with you the deets of this cornmeal-ricotta upside-down cake, then I’ll tell you a little bit more about the OXO products that help keep my pantry organized.

The first feature of this cake is the orange and brown sugar topping (the upside-down part). Fresh oranges are thinly sliced and lined on a brown sugar paste in a springform pan.

Then, the batter of almond flour, cornmeal, ricotta, lemon, egg yolks, butter and sugar is folded with whipped egg whites and poured into the pan.

It bakes for about 35-40 minutes, slightly cooled, then flipped onto a plate to be served. The low and slow cook time and ricotta and whipped egg whites creates a cake that is melt-in-your-mouth. I really, really love it, and I’m not even a cake person.

Ricotta cake ingredients on white marble
Orange cake on white plate

We’re all drooling over the Cornmeal-Ricotta Upside-Down Cake

Now that we’re all drooling and rushing to the kitchen to make this cake, I can share with you how to keep your baking supplies – flours, sugars, leavening agents, nuts, chocolate chips, etc – organized and fresh.

The OXO 8-Piece POP Container Baking Set comes with 2 large containers that I use for all-purpose flours, 1 medium container that I use for almond and coconut flours and 2 small containers that I use for cornmeal, sugars and nuts.

When you’re ready to store them, simply press the POP lid down and your goods are secured. The set also comes with 2 scoops so you can make just a little less of a mess while baking. Anything helps, am I right? And don’t forget that they’re airtight, stackable, space-efficient and dishwasher safe.

So, get yourself organized and get baking! And be sure to share this Cornmeal-Ricotta Upside-Down Cake on your social channels with the hashtags #oxobetter and #oxogoodcookies to raise money for pediatric cancer research! Every penny helps!

Cornmeal-ricotta cake slices on plates

XOXO. Or, OXO.

Print

Cornmeal-Ricotta Upside-Down Cake

Cornmeal-Ricotta Upside-Down Cake

The famous cornmeal-ricotta cake from Tartine Bakery by Chef Elisabeth Pruiett.

  • Author: Julie Andrews
  • Prep Time: 15-20 mins
  • Cook Time: 30-45 mins
  • Total Time: 45 mins-1 hr 5 mins
  • Yield: Serves 8 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • Unsalted butter, for the pan
  • ½ cup firmly packed light or dark brown sugar or granulated sugar
  • 2 tablespoons water
  • 2 oranges, very thinly sliced
  • ½ cup unsalted butter, room temperature
  • ¾ cup granulated sugar
  • 3 large eggs, separated
  • ¾ cup ricotta cheese
  • Zest and juice of 3 lemons
  • 1 teaspoon sea salt
  • ⅓ cup plus 1 tablespoon stone-ground cornmeal
  • 1 cup plus 1 tablespoon almond flour

Instructions

  1. Preheat the oven to 325°F. Line the bottom of a 10-in springform pan (I used 8-in) with 3-in sides with parchment paper cut to fit exactly. Butter the sides of the pan.
  2. In a small bowl, mix the brown sugar or granulated sugar and water together to form a paste and then spread it across the bottom of the pan. Arrange the orange slices on top of the sugar paste, overlapping them with one in the center. Try to cover as much of the bottom of the pan as possible; the slices will shrink slightly during baking.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and creamy, about 1 minute.
  4. Add the yolks one at a time to the butter mixture beating well after each addition. Add the ricotta, lemon zest, lemon juice, and salt. Beat to combine.
  5. Mix the cornmeal and almond flour into the egg-ricotta mixture. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
  6. In another bowl, whisk the reserved egg whites to soft peaks. Using a rubber spatula, gently fold the beaten whites into the cake batter just until no white streaks are visible. (The batter will be very thick.) Immediately turn the batter into the prepared pan, smoothing the top with a spatula.
  7. Bake for 30 to 45 minutes, until the top of the cake is no longer shiny. Let the cake cool in the pan on a wire rack for 15 minutes. To unmold, run a butter knife around the sides of the pan to loosen the cake and then release and lift off the pan sides. Invert the cake, remove the pan bottom, peel off the parchment, and serve.
  8. The cake will keep, well wrapped, for up to 4 days at room temperature or about 1 week in the refrigerator.

Notes

Cooking Tip: Use whole milk ricotta for a richer cake.

Nutrition

  • Serving Size: 1/8 of cake
  • Calories: 341
  • Sugar: 35g
  • Sodium: 346mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 118mg

Keywords: from scratch, easy, lemon, sweet, gluten free, vegetarian, without baking powder

Did you make this recipe?

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