If you love cake, this one offers a healthier alternative.


  • 125 grams butter

  • 1/4 cup rice malt syrup

  • 1 tsp vanilla extract

  • 1/2 orange(s) juice and zest

  • 4 free range egg(s)

  • 2 cups almond meal

  • 1.5 tsp baking powder (or gluten free baking powder)

  • 3/4 cup ricotta cheese

  • 2 tbsp almonds (slivered)


  • 1.

    Preheat oven to 180°C/350°F/Gas Mark 4. Line a 20cm spring-form cake tin with baking paper and set aside.

  • 2.

    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

  • 3.

    Each addition. Add the almond meal and baking powder, stirring until combined then fold through the ricotta.

  • 4.

    Pour batter into lined cake tin and cook in the oven for 40 minutes.

  • 5.

    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.

Nutritional information

Nutritional analysis per serving (12 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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