Sweet potato cake with candied orange | Women's Weekly Food

Ingredients

• 800 grams orange sweet potato, peeled, cut into 2cm pieces
• 1 cup (150g) chopped dried apricots
• ½ cup (125ml) unsweetened orange juice
• 350 grams firm ricotta
• ¼ cup (60ml) maple syrup
• ⅔ cup (160ml) light agave syrup
• 1 cup (250ml) buttermilk
• 2 egg yolks
• 2 teaspoons vanilla bean paste
• 2½ cups (300g) almond meal
• 2½ teaspoons baking powder
• 4 egg whites
• 1 tablespoon honey, optional
• Candied orange slices
• 2 medium oranges (480g)
• ¼ cup (90g) honey