Orange and ricotta cake recipe
 A moreish orange and ricotta cake that takes us back to sunnier days. You will need a 20cm/8in springform tin and a stand mixer for this recipe. 120g/4½oz softened unsalted butter, plus extra for greasing200g/7oz caster sugar1 vanilla pod, seeds removed and pod discarded3 free-range eggs, separated5 oranges250g/9oz ricotta, drained200g/7oz ground almonds1 tsp baking powder100g/3½oz flaked almonds3 tbsp demerara sugar150ml/5fl oz cognac 120g/4½oz softened unsalted butter, plus extra for greasing 200g/7oz caster sugar 1 vanilla pod, seeds removed and pod discarded 3 free-range eggs, separated 5 oranges 250g/9oz ricotta, drained 200g/7oz ground almonds 1 tsp baking powder 100g/3½oz flaked almonds 3 tbsp demerara sugar 150ml/5fl oz cognac icing sugar1 orange, zest onlywhipped cream mixed with cognac icing sugar 1 orange, zest only whipped cream mixed with cognac Method Preheat the oven to 200C/180C Fan/Gas 6. Grease and line a 20cm/8in springform cake tin.In a stand mixer with a paddle attachment, beat the butter, caster sugar and vanilla seeds until pale and light. Beat the egg yolks in.In a separate, clean bowl whisk the egg whites to form soft peaks with the large whisk attachment.Mix the zest of 1 orange with the ricotta in a large bowl. Add the ground almonds and baking powder to the bowl and stir to combine.Mix the ricotta mix into the butter mix. Carefully fold in the whites and pour into the lined cake tin.Peel and slice the remaining 4 oranges. Fan out on top of the cake batter and sprinkle with the flaked almonds and demerara sugar.Bake for 30 minutes. Then cover with parchment paper or foil and bake for a further 30–40 minutes.Once the cake is out of the oven, liberally sprinkle over the cognac and then allow to rest.Serve dusted with the icing sugar and orange zest, and with the cognac whipped cream on the side. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line a 20cm/8in springform cake tin. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line a 20cm/8in springform cake tin. In a stand mixer with a paddle attachment, beat the butter, caster sugar and vanilla seeds until pale and light. Beat the egg yolks in. In a stand mixer with a paddle attachment, beat the butter, caster sugar and vanilla seeds until pale and light. Beat the egg yolks in. In a separate, clean bowl whisk the egg whites to form soft peaks with the large whisk attachment. In a separate, clean bowl whisk the egg whites to form soft peaks with the large whisk attachment. Mix the zest of 1 orange with the ricotta in a large bowl. Add the ground almonds and baking powder to the bowl and stir to combine. Mix the zest of 1 orange with the ricotta in a large bowl. Add the ground almonds and baking powder to the bowl and stir to combine. Mix the ricotta mix into the butter mix. Carefully fold in the whites and pour into the lined cake tin. Mix the ricotta mix into the butter mix. Carefully fold in the whites and pour into the lined cake tin. Peel and slice the remaining 4 oranges. Fan out on top of the cake batter and sprinkle with the flaked almonds and demerara sugar. Peel and slice the remaining 4 oranges. Fan out on top of the cake batter and sprinkle with the flaked almonds and demerara sugar. Bake for 30 minutes. Then cover with parchment paper or foil and bake for a further 30–40 minutes. Bake for 30 minutes. Then cover with parchment paper or foil and bake for a further 30–40 minutes. Once the cake is out of the oven, liberally sprinkle over the cognac and then allow to rest. Once the cake is out of the oven, liberally sprinkle over the cognac and then allow to rest. Serve dusted with the icing sugar and orange zest, and with the cognac whipped cream on the side. Serve dusted with the icing sugar and orange zest, and with the cognac whipped cream on the side.