250g caster sugar
75g ground almonds
100g plain flour
1 pinch baking powder
4 large eggs, beaten
the grated zest and the juice of unwaxed 2 oranges. ( I used blood oranges)
a shallow 23cm-9inch cake tin, greased and lined, or a similar silicon mould..
Preheat the oven to 180C
Beat the butter and sugar together until pale and fluffy. Mix the almonds and flour together.
Add the eggs one at a time, beating in between. Add the orange zest from one of the oranges and a third of the almonds and flour, then beat slowly until the dry ingredients are incorporated, then add the second, and then the third batch of almonds and flour, It is important to do this gradually, so that the cake is light.
Lastly, slowly mix in the juice of one of the oranges and the ricotta . Transfer the mixture with a rubber spatula to the lined cake tin and bake for 35 minutes. Run a palette knife around the edge of the tin and turn out on to a plate. Make up a runny icing with the juice and zest of the other orange, adding icing sugar until you get a consistancy you are happy with. My icing was an interesting day -glow pink from the bloody orange. Pour over the cake whilst still warm, making little holes with a fork so that it soaks in, then leave to cool.