INGREDIENTS

2 tbsp brown sugar
150ml freshly squeezed orange juice
250g fresh ricotta
3 eggs, separated
finely grated zest of 2 oranges
⅓ cup Lucky Almond Meal
2 tbsp maize cornflour
¼ tsp cinnamon
pinch nutmeg
20g unsalted butter

DIRECTIONS

1. Place 1 tbsp brown sugar and the orange juice in a small saucepan over a medium heat. Bring to a simmer and reduce by a half, 75ml. Set aside to cool to room temperature.
2. Using a fork mash the ricotta in a large bowl. Add the remaining sugar, egg yolks, orange zest, almond meal, cornflour and spices. Stir to combine well.
3. Using an electric mixer, whisk egg whites until stiff peaks form. Gently fold into ricotta mixture to combine.
4. Meanwhile, heat the butter in a large non-stick frying pan over a medium high heat. Making 4 to 5 at a time, place spoonfuls of mixture into pan, spreading with back of spoon to form 12cm circles. Cook for 2 minutes each side or until golden. Set aside and keep warm. Repeat cooking with remaining mixture.
5. Serve ricotta hotcakes with fresh berries and pour over the orange syrup.