Step 1: Preheat oven to 160C. Lightly butter a 1.5-litre shallow baking dish.

Step 2: Place the half cup verjuice into a small sauce pan, place over a high heat and reduce to 3 tablespoons. Remove from the heat and set aside to cool.

Step 3: Process ricotta, mascarpone, sugar, honey, eggs and reduced verjuice in a food processor until smooth.

Step 4: Spoon into baking dish, smooth top and bake for 30-35 minutes; until puffed, golden on the edges and set in the centre. Stand at room temperature for 15 minutes (ricotta cream will deflate a little; this is okay).

Step 5: Using a peeler, peel the rind from the orange without any pith and set aside, then trim away the white pith from the orange and discard. Slice the orange into 5 mm slices and set aside.

Step 6: Meanwhile to make the verjuice caramel, place 80ml of verjuice and sugar into a small sauce pan and place over a high heat. Bring to the boil and allow to cook to for approximately 4 minutes; until the caramel is a medium dark colour. Remove from the heat, pour in the remaining verjuice and stir until well combined. Set aside to cool.

Step 7: To serve, place the orange slices on top of the cake, sprinkle the almonds and drizzle with caramel.