Directions:

For the topping:

1. Preheat oven to 325˚F

2. Place a piece of parchment paper in the bottom of a 9” or 10” pan pressing the paper into the corners of the pan.

3. In a small bowl, mix the sugars and marmalade or water and orange flower water just to blend and spread over bottom of the pan.

4. Slice the citrus in thin, neat circles and arrange over the sugar mixture allowing slices to slightly over-lap or touch. Set aside.

For the cake:

1. Cream the butter with 1/2 cup sugar until light and fluffy. Beat in the 3 yolks, one at a time and then blend in the ricotta, juice, and zest of the 3 lemons.

2. In a bowl, whisk the polenta, almond flour and salt until blended. Stir into butter mixture. Set aside.

3. In a clean, grease free, stainless or glass bowl, whip the egg whites to a soft peak. In a thin stream, slowly pour in the remaining 1/4 cup sugar and whip until glossy and soft peaks form.

4. Fold 1/4 of the whites into the batter to lighten mixture. Fold remaining whites into batter just to blend. Spread the batter over oranges spreading evenly.

5. Bake about 30 minutes for a 10” cake and 40 minutes for a 9” cake. Test with a toothpick.

6. Cool in the pan for 10 minutes.

7. Place a platter over pan and flip the cake right side up cake. Carefully remove the baking pan and paper.

8. Serve with crème fraîche or whipped cream flavored with orange flower water and sugar or on its own.

Slightly adapted from Liz Prueitt, Tartine Bakery