Luke Mangan'S Apricot Ricotta Cake - cooking recipe

Ingredients

butter, for greasing the cake tin
sugar, for greasing the cake tin
75 g caster sugar
7 free-range eggs, separated
500 g ricotta cheese
3 oranges, juice and rind of
125 g plain flour
200 g dried apricots, chopped
2 tablespoons sliced almonds
icing sugar, for dusting

Preparation

Preheat the oven for 180\u00b0C Grease a 20cm cake tin with butter and sprinkle over some 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 creme fraiche.