Sicilian almond, apple and ricotta cake with pecans

1.Preheat the oven to 170°C and grease a 22cm springform cake tin.

2.In a food processor, add the eggs, coconut oil, sugar, ricotta, lemon zest, vanilla and baking soda. Process until smooth then add the remaining ingredients. Pulse until combined.

3.Pour into the prepared cake tin and top with the apple slices.

4.In a small bowl, combine the dried coconut and sugar. Sprinkle on top of the cake and bake in the oven for 45 minutes or until a skewer comes out clean when inserted.