• Take the butter out of the fridge to soften.
• Drain the ricotta in a colander for a few minutes while you prepare the other ingredients.
• Preheat oven to 150C (fan forced).
• Grease a 20cm springform tin with butter and line the base with baking paper.
• Beat the butter and coconut sugar for a few minutes, until fluffy.
• Add the lime juice, zest and vanilla and stir until well combined.
• Then add the egg yolks and ricotta and beat altogether.
• Fold in the desiccated coconut and then the almond meal.
• In a separate clean bowl whisk the egg whites with a pinch of salt until soft peaks form.
• Gently fold the egg whites into the cake mixture.
• Pour the batter into the cake tin and then bake for 50-60 minutes, until a skewer comes out clean. Cover the cake with baking paper if the top is browning too much during cooking.
• Let the cake cool completely before icing.
• To make the icing stir all the ingredients together and then spread over the cooled cake.
• Decorate with lime slices and optional flowers.

Optional Ideas:

• Make a Flourless Lemon, Ricotta and Almond Torte by substituting the limes with the finely grated zest of 3 organic lemons. Sprinkle over a handful of flaked almonds or pine nuts before baking, and leave out the icing and decorations.
• Decorate the cake with chopped pistachios or coconut flakes instead of flowers.
• Substitute the yoghurt in the icing with creme fraiche or double cream for a richer texture.