Preparing the Cake

1. Preheat the Oven: Set your oven to 350°F. Line an 8-inch round pan with parchment paper and grease it.
2. Beat the Butter: In a large mixing bowl, beat the butter for 30 seconds using a hand mixer or stand mixer with the paddle attachment on medium speed.
3. Add Sugar: Add the sugar and beat for one minute.
4. Incorporate the Eggs: Add the eggs one at a time, ensuring each egg is fully mixed in before adding the next. Scrape down the bowl between additions. With the final egg, add the almond and vanilla extracts.
5. Add Ricotta and Zest: Mix in the ricotta and orange zest on low speed.
6. Combine Dry Ingredients: Add the almond flour and salt, mixing until fully incorporated.
7. Prepare for Baking: Once smooth, pour the batter into the prepared pan and spread it out evenly with a spatula.
8. Add Topping: Sprinkle the top with 1/3 cup of sliced almonds. Gently shake the pan to distribute the almonds evenly.

Baking the Cake

1. Bake: Place the cake in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean and the top feels set.
2. Cool: Remove the cake from the oven and let it cool in the pan for about 20 minutes.
3. Flip and Cool Completely: Carefully flip the cake onto a cooling rack and let it cool completely before serving.
4. Finish: Before serving, sprinkle powdered sugar on top.

Storage

1. Refrigerate: Store the cake in the fridge for up to 4 days. Let it come to room temperature for about 20 minutes before serving.
2. Freeze: You can freeze the cake for up to 2 months. Thaw at room temperature for an hour or in the fridge overnight before bringing to room temperature for serving.