Mini citrus rosemary upside-down cakes
These small but sophisticated citrus upside-down cakes are not only eye-catching, but full of bright flavor.
Tools
Ingredients
Serving
160 g
whole almonds, raw
1,5 tsp
fresh rosemary
120 g
all-purpose flour
1,5 tsp
baking powder
½ tsp
baking soda
1 tsp
fine sea salt
330 g
whole milk Ricotta cheese, room temperature
160 ml
extra virgin olive oil
1
zest of small Valencia orange
300 g + 100 g + for sprinkling pans
granulated sugar
3
large eggs, room temperature
3
small Blood or Valencia oranges
120 ml
water
1
small sprig of rosemary
Step by step
Preheat oven to 180ºC. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
Add almonds and rosemary to your Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
Place ricotta cheese, olive oil, orange zest and 300 g of sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition.
Add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender, then add remaining flour mixture and blend on speed 3 for 15 seconds.
Assemble the cakes. Use a sharp knife to cut off the ends of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 0.3 cm. Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity.
Slowly fill each muffin cavity to a little more than halfway full. Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.
While cakes are baking, make the rosemary syrup. Add sugar, water, and rosemary sprig to a small saucepan set to medium-high heat. Stir until sugar dissolves and then bring to a boil. Let boil for 2 minutes, then reduce to a simmer for 5 minutes. Remove from the heat to steep and cool for 10 minutes.
When cakes are done baking, allow them to cool in the pan for 8-10 minutes. Carefully run a sharp knife around outside of each cake to unstick the sides, place a cooling rack on top of the pan and flip the pan and rack over. Remove the pan to release the cakes.
Generously brush the syrup over the tops of the cakes. Cakes are best served warm, but still delicious if served at room temperature.
Tip: Blood oranges add the most dramatic color variation, but any citrus of choice can be used, including lemons, limes or kumquats.