Separate the eggs into two bowls—whites in one, yolks in the other. You'll need both! Use an electric mixer to beat the egg whites until stiff peaks form, then set aside. In another bowl, whisk the yolks with the sugar using a hand whisk. Add the ricotta, olive oil, lemon juice, and lemon zest. Mix well until smooth. Add the almond flour and mix until fully combined.

When the batter starts to thicken, add the vanilla and baking powder. Mix a bit more. Finally, gently fold in the beaten egg whites a little at a time, using a spatula or spoon, mixing from the bottom up to keep the batter light.

Once the batter is smooth—not too thick or too runny—pour it into a round cake pan lined with parchment paper. Smooth the top and sprinkle with sliced almonds. Bake in a preheated oven at 350°F (180°C) for 35–40 minutes, depending on your oven.

When done, remove from the oven and let cool completely. Take the cake out of the pan and remove the parchment paper. Slice, serve, and enjoy with everyone.

Note: For an extra treat, dust the top with a light sprinkle of powdered sugar! Perfect for any time of day, especially for those with a sweet tooth. Enjoy! See you in the next recipe!