Orange Ricotta Cake

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Preheat oven to 160C. Lightly butter a 1.5-litre shallow baking dish.

Place the half cup verjuice into a small sauce pan, place over a high heat and reduce to 3 tablespoons. Remove from the heat and set aside to cool.

Process ricotta, mascarpone, sugar, honey, eggs and reduced verjuice in a food processor until smooth.

Spoon into baking dish, smooth top and bake for 30-35 minutes; until puffed, golden on the edges and set in the centre. Stand at room temperature for 15 minutes (ricotta cream will deflate a little; this is okay).

Using a peeler, peel the rind from the orange without any pith and set aside, then trim away the white pith from the orange and discard. Slice the orange into 5 mm slices and set aside.

Meanwhile to make the verjuice caramel, place 80ml of verjuice and sugar into a small sauce pan and place over a high heat. Bring to the boil and allow to cook to for approximately 4 minutes; until the caramel is a medium dark colour. Remove from the heat, pour in the remaining verjuice and stir until well combined. Set aside to cool.

To serve, place the orange slices on top of the cake, sprinkle the almonds and drizzle with caramel.

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