Method

1. Preheat the oven to 180°C and grease + line two round cake tins.
2. In a large bowl, combine the self-raising flour, almond flour, and baking powder.
3. In a separate bowl, add the sugar along with the lemon and orange zest and juice. Use your fingertips to rub the zest into the sugar to release the citrus oils and enhance flavour. Add the melted coconut oil, maple syrup, milk, vanilla essence, and eggs, then whisk until well combined.
4. Pour the wet mixture into the dry ingredients and mix gently until a smooth batter forms.
5. Divide the batter evenly between the prepared tins and bake for approximately 25 minutes, or until risen, lightly golden, and a skewer inserted comes out clean. Allow cakes to cool completely before frosting.

Frosting

6. Add the ricotta, maple syrup, and passionfruit purée to an electric mixer and whisk on medium speed for 2–3 minutes, or until light, smooth, and fluffy.

7. Assemble the cake by layering with the passionfruit ricotta frosting between each layer and over the top. Finish with extra passionfruit purée and decorate as desired.