Matt Tebbutt showcased a delicious orange and ricotta cake with cognac and flaked almonds on Saturday Kitchen.

The ingredients are: 120g softened unsalted butter, plus extra for greasing, 200g caster sugar, 1 vanilla pod, seeds removed and pod discarded, 3 free-range eggs, separated, 5 oranges, 250g ricotta, drained, 200g ground almonds, 1 tsp baking powder, 100g flaked almonds, 3 tbsp demerara sugar and 150ml cognac.

To serve: icing sugar, 1 orange, zest only and whipped cream mixed with cognac.

See recipes by Matt in his book titled: Weekend: Eating at Home available from Amazon now.