Orange Almond Ricotta Cake

Lighter Orange Ricotta Cake

Servings: 12
Prep Time: 30 mins
Cook Time: 50 mins + cooling

TOP TIP: The caramel will continue to darken in the pan while baking, so it’s crucial to add the orange slices as soon as it starts to change color around the edges.


  • ¾ cup caster sugar, plus 1 cup extra
  • ¼ cup water
  • 2 oranges, 1 thinly sliced into rounds, 1 zest finely grated and ¼ cup juice
  • 125g butter, at room temperature
  • 3 eggs, separated
  • 2 cups ground almonds
  • 250g fresh ricotta
  • Low-fat Greek-style natural yogurt, to serve


  1. Preheat oven to 180ºC/160ºC fan-forced. Grease and line the base and sides of a 20cm square cake pan with baking paper. Stir sugar and the water in a large frying pan over low heat until sugar dissolves. Simmer over high heat for 4 minutes or until just starting to turn golden around the edges. Add orange slices, in a single layer.Cook for 2 minutes each side or until soft but still hold their shape and caramel is thick and golden. Arrange orange slices over base of cake pan and pour over caramel.
  2. Using an electric mixer, beat butter, ¾ cup of the extra sugar and the zest in a bowl until pale and creamy. Add egg yolks,one by one, beating between each addition until well combined. Add almond meal, beat to just combine. Using a large metal spoon, fold through ricotta and juice.
  3. Using an electric mixer, beat egg white sin a large, dry, clean bowl until soft peaks form. Gradually beat in remaining extra sugar, 1 tablespoon at a time, until dissolved and mixture is smooth and glossy. Using a large metal spoon, fold meringue into batter in 2 batches until just combined.Spoon batter into prepared pan, level surface. Bake for 40 minutes or until a skewer inserted at center comes out clean.Cool in pan for 5 minutes, then turn out onto a rack lined with baking paper to cool completely. Serve with yogurt.