Apricot Ricotta Cake + photo

INGREDIENTS

butter and organic raw sugar for greasing the cake tin

75g caster sugar
7 free-range eggs, separated
500g ricotta cheese
juice and rind of 3 oranges
125g GF plain flour
200g dried apricots, chopped small
2 tablespoons flaked almonds

icing sugar for dusting

METHOD

Preheat the oven for 180°C.
Grease a 20cm cake tin with butter and sprinkle over some organic raw sugar, tipping out the excess.

Beat the caster sugar and egg yolks until pale.
Fold through the ricotta, orange rind and juice, flour and apricots.

Whisk or beat the egg whites to soft peaks and fold into the mixture.

Pour into the cake tin, sprinkle with flaked almonds and bake for 1 hour.
Let the cake cool in the tin for about 10 minutes before turning out.

To serve:
Dust with icing sugar and serve with crème fraiche.
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