1/4 cup apple, quince or apricot jam optional, for glossy finish
Equipment
Oven
Electric mixer
Cake pan
Mixing bowls
Knife
Directions
Heat oven to 300 degrees F. Butter a 9-inch round cake pan and line the bottom with a round of parchment paper.
Stir brown sugar and water together so they form a thick slurry. Pour into prepared cake pan and spread thin. Set aside.
Whip egg whites in a medium bowl with an electric mixer until they hold thick peaks. Set aside.
Place granulated sugar in a large mixing bowl. Finely zest both oranges over it.
Cut both oranges in half. Cut one of the halves into paper-thin slices and arrange slices over brown sugar base in cake pan. Juice other three halves (should yield about 1/3 cup juice) and set juice aside.
Add butter to zest and granulated sugar in large mixing bowl and beat with an electric mixer until light and fluffy.
Add egg yolks, one at a time, and beat to combine.
Add juice and ricotta; mix until smooth. Sprinkle salt over batter, then add almond flour and cornmeal and mix until just combined.
Gently fold in egg whites.
Scoop batter in large dollops over prepared cake pan base. Gently spread batter flat, trying not to disturb orange slices underneath.
Bake in heated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Optionally bake for additional 5 minutes for extra moistness.
Cool cake in pan on rack for 5 minutes, and then run a knife around the side and invert onto a cake plate. If any orange slices don’t come out easily, gently arrange them on the top of the cake.
If desired, heat jam until loose and brush over cake top for a glossier finish. Let cool and cut into slices.
Serve with an extra dollop of ricotta, creme fraiche or barely sweetened whipped cream. Cake keeps at room temperature, but it is preferred from the fridge.