Its citrus season and I picked up a few oranges at the farmers market- they are extremely  versatile and good for you. I have a

basic ricotta almond cake recipe and was inspired by an instagram post to use the oranges with almond flour. The cake is moist,

not too sweet and just yummy. It is low carb so it is a great option for diabetics and those on a low carb diet. Try it – it is quick,

easy and will wow your family and friends!

Recipe

• 1/2 cup brown sugar, mixed with 1 tsp water
• 3 blood oranges- 2 thinly sliced, 1 zested and juiced
• 1/2 cup butter
• 1/3 cup honey
• 1 tsp vanilla bean paste
• 4 free range eggs, separated
• 2 cups almond meal
• 1.5 tsp baking powder
• 1 cup full fat ricotta cheese, drained
• 1/4 apricot jam, warmed in microwave

1. Preheat oven to 350 degrees
2. Place ricotta in fine strainer lined with cheesecloth and allow to drain
3. Butter and line an 8 inch baking pan with parchment paper
4. Pour brown sugar and water mixture in bowl, spread evenly with a brush in baking pan
5. Place sliced blood orange rings in concentric circles as pictured and set aside
6. Whip egg whites to stiff peaks, set aside
7. Beat butter and honey until well combined
8. Beat in vanilla, add egg yolks one at a time, beating well after each addition
9. Add almond meal, baking powder beat until well combined
10. Add drained ricotta and mix well
11. Fold in whipped egg whites
12. Pour into prepared baking pan and bake for 45-50 minutes
13. Allow to cool and invert
14. Brush with apricot jam and serve!