With almond and ricotta, this gluten-free cake is the world’s juiciest! And with its delicious taste of orange and white chocolate, it becomes really difficult to turn down. The recipe is intended for a round mould, 23 cm / 9 inch in diameter.
280 g [9,9 oz] almond meal, not fatreduced
250 g [8,8 oz] ricotta
4 egg yolks
4 egg whites, beaten
50 g [1,75 oz] sugar
1 orange, finely grated zest, preferably organic
3 tablespoons orange juice
2 tablespoons butter
100 g [3,5 oz] white chocolate
 Whisk egg yolks, ricotta, sugar and orange peel smooth with hand mixer.
 Melt the white chocolate and butter in a saucepan.
 Beat the egg whites.
 Add the melted butter and chocolate and almond meal to the egg yolk mixture and stir well till you got a smooth batter.
 Fold in the egg whites gently a little by little.
 Pour the batter into a greased round mould and bake at 175 C / 345 F in the oven for 45 minutes.
 Cool cake on a wire rack before you decorate with a sprinkling of powdered sugar before serving.