Looking for a gluten-free dessert option? Try our better-for-you orange ricotta and almond cake. It’s the perfect cake for entertaining.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Preheat oven to 180ºC. Grease base and sides of a 20cm springform cake pan and line with baking paper. Finely grate the rind of 1 orange, then segment all the oranges. Place 2 cups of the orange segments on a paper towel to soak up some of the juice.
Use an electric mixer to whisk the eggs for 8 mins or until mixture doubles in size and thickens. Add orange rind, vanilla, sweetener and ricotta and whisk until smooth. Fold in almond meal.
Arrange the drained orange segments over the base of the pan. Top with almond mixture and smooth top. Bake for 40 mins or until cake is firm in the centre when pressed. Remove from oven and stand for 5 mins before turning onto a serving plate. Cool.
Combine remaining orange segments with raspberries in a bowl. Top cooled cake with some of the orange mixture.
Cut into wedges and serve with remaining orange mixture.