250g raw almonds
1/2 cup plain flour
3 lemons, finely grated rind & juice
300g fresh ricotta, drained
225g soft unsalted butter
1 1/4 cups Chelsea Caster Sugar
6 eggs, separated

Pre-heat oven to 180°C conventional or 160°C fan forced.
Line the base of a 20cm round cake pan with baking paper and lightly grease the sides.

Place almonds in a food processor and process until finely ground. Add ground almonds to flour, lemon rind, juice and ricotta and mix until combined.
Beat the butter and Caster Sugar until light and creamy. Add yolks one at a time, beating well between each addition. Add ricotta mixture and mix until evenly combined.
Beat egg whites in a separate bowl until soft peaks form. Fold egg whites through a third at a time.
Spoon mixture into prepared cake pan and bake for 50 minutes - 1 hour or until golden brown on top. Allow to cool completely in pan.
Turn out and decorate with toffee and enjoy with sliced fresh orange.