1. Preheat the oven for 180°C Grease a 20cm cake tin with butter and sprinkle over some raw sugar, tipping out the excess. 2. Beat the caster sugar and egg yolks until pale. Fold through the ricotta, orange rind and juice, flour and apricots. Whisk or beat the egg whites to soft peaks and fold into the mixture. 3. Pour into the cake tin, sprinkle with flaked almonds and bake for 1 hour. Let the cake cool in the tin for about 10 minutes before turning out. 4. To serve: Dust with icing sugar and serve with crème fraiche. ---------------------------------------------------------------------------
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