If you love cake, this one offers a healthier alternative.
Preheat oven to 180°C/350°F/Gas Mark 4. Line a 20cm spring-form cake tin with baking paper and set aside.
In a medium mixing bowl whisk butter and rice malt syrup until combined and creamy. Fold through vanilla and orange juice and zest. Gradually add eggs one at a time, whisking in between
Each addition. Add the almond meal and baking powder, stirring until combined then fold through the ricotta.
Pour batter into lined cake tin and cook in the oven for 40 minutes.
Remove cake and sprinkle slivered almonds over the top. Return to the oven for a further 5-10 minutes until cake is golden and skewer comes out clean when inserted.
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