Process all pastry ingredients, using steel blade of food processor, until a smooth pastry just forms. Do not overmix.
Remove and refrigerate for about 1 hour until firm.
Lightly butter a 20 cm diameter springform pan and press gently into pan. Do not stretch pastry.
Mix ricotta cheese with sugar, flour, salt, vanilla essence, orange peel and egg yolks in a bowl, beating until thoroughly mixed.
Stir in sultanas, candied orange peel, apricots and almonds.
Spoon into pastry case, spreading out evenly with a rubber spatula.
Bake at 160 ºC, towards bottom of oven, for 1 to 1 1/2 hours or until filling firms and crust turns a rich golden colour.
Remove from oven and cool in pan. Release spring and slide off outer rim of pan.
Cool on a wire rack.
If desired, serve cake decorated around sides with sautéed almonds, chopped candied apricots and sultanas.