Preheat oven to 180°C. Grease and line the base and sides of a 23 cm spring form tin with non stick baking paper.
Mix together ricotta, egg yolks, apricots, peel, orange rind and juice, icing sugar and flours until well blended. This can be done in a food processor.
In a separate bowl, with clean beaters, whisk the egg whites until stiff. Carefully fold the egg whites into the apricot mixture. Pour into the prepared tin. Sprinkle the top with flaked almonds and bake for 45 – 50 minutes until the centre feels firm and set. Cool in the tin.
To serve, cut into wedge slices and serve with apricot puree and softly whipped cream or thick yoghurt. To make apricot puree, place the contents of a 400 g can of apricots in syrup or juice into a blender and puree until smooth.