500g ricotta cheese
6 eggs, separated
1 1/2 cups dried apricots, finely chopped
1 packet (approx 1/2 cup) crystallised mixed peel
grated rind of 2 oranges
1/4 cup fresh orange juice
1 cup Chelsea Icing Sugar
1/4 cup maize cornflour
3/4 cup rice flour
1/2 cup flaked almonds for topping

Apricot Sauce
1 tin of apricots in syrup (400g)

Preheat oven to 180°C. Grease and line the base and sides of a 23cm spring form tin with non stick baking paper.
Mix together ricotta, egg yolks, apricots, peel, orange rind and juice, icing sugar and flours until well blended. This can be done in a food processor.
In a separate bowl, with clean beaters, whisk the egg whites until stiff. Carefully fold the egg whites into the apricot mixture. Pour into the prepared tin. Sprinkle the top with flaked almonds and bake for 45 - 50 minutes until the centre feels firm and set. Cool in the tin.

To serve, cut into wedge slices and serve with apricot sauce and softly whipped cream or thick yoghurt. To make apricot sauce, place the contents of a 400g can of apricots in syrup or juice into a blender and puree until smooth.