We first came to love Sarah Wilson for showing us tasty sugar-free ways to satisfy those 3pm sweet cravings and creatively ween our kids off the white stuff, but since founding the I Quit Sugar movement seven years ago, this talented lady has shown she's no one-trick pony.
Today, she runs Australia's largest health and wellness site and is a multiple New York Times best-selling author - we love her latest book on food-focused ways to combat anxiety without drugs, First, We Make the Beast Beautiful. She's also a qualified health coach, blogger (she refers to them as her weekly rants) and advocate for minimalist living – she can literally fit her life into two suitcases. Huh?
But when we learnt of her passion for working towards a toxin-free, waste-free world – ethics embedded deep in the Love Mae heart – we officially reached fangirl status.
Here, Sarah shares her epic sugar-free recipe for Ricotta, Orange & Almond Cake. Beyond being delicious, it's super-easy and takes 20 minutes from start to slice. We love how the zesty orange balances the rich creaminess of the ricotta and, while we're trying really hard not too use a word that always makes us feel a bit icky, the result is undeniably moist.
Ricotta, Orange & Almond Tea Cake
Simply divine served with a drizzle of coconut cream. It’s quite rich and creamy, so you’ll only need a small slice to satisfy your cake cravings.
Serves 12. Preparation time 5 minutes. Cooking time 15 minutes
Ingredients125g unsalted butter, at room temperature, cubed
¼ cup rice malt syrup
1 teaspoon vanilla powder or extract
Zest and juice of ½ an orange
2 cups almond meal
1½ teaspoons baking powder
¾ cup full-fat ricotta cheese
¼ cup slivered almonds
Coconut cream, to serve
Preheat oven to 170°C. Line a 20cm spring-form cake tin with baking paper.
In a medium mixing bowl, whisk butter and rice malt syrup until combined and creamy. Fold through vanilla and orange juice and zest. Gradually add eggs one at a time, whisking between each addition. Add the almond meal and baking powder, stirring until combined, then fold through ricotta.
Pour batter into the lined cake tin and bake in the oven for 40 minutes.
Remove cake and sprinkle slivered almonds over the top. Return to the oven for a further 5-10 minutes until cake is golden and skewer comes out clean when inserted in the centre. Serve with cream.