Preheat oven to 170  & set rack to middle of oven. 150 fanforced.

Dip a pastry brush into some melted butter & brush all nooks & crannies if using a metal tin. Put in a tablespoon or two of white spelt flour & shake around tin until a thin coat of flour sticks to the butter. If using a silicone mold, just spray with a canola spray - but NEVER use aerosols on good tin bakeware. 

Sift spelt & baking powder twice. Whisk through almond meal.

Finely zest & juice lemons. Juice should be about 125ml. Add zest to flour mix.

Beat eggs & caster sugar with whisk attachment on high for 5 -8 minutes until pale & very fluffy. This can be as much as triple in volume.
In a separate bowl, whisk olive oil, ricotta, lemon juice & vanilla bean paste. 

On a slow speed, add the ricotta mixture and until stir just combined. Remove bowl from stand & using the metal tablespoon, gently fold the flour mix in 2 batches into the mix. See 'NOTE'.

Pour mixture into cake tin & smooth, making sure that it is level. Compare the sides of the tin to see if the mixture is the same from the top around the perimeter.

Bake 20 minutes. Turn & bake another 15 minutes & test with a fine skewer. It should be clean. If not, bake 5 more minutes. My cake didn't brown on top, but that's fine.

Remove from oven. Cool in tin then upturn onto a wire rack. Cool completely before sifting icing over cake. If it is still warm, the cake will melt the sugar.

Keep in an air tight container. Enjoy with a GOOD coffee!

NOTE: Take a big metal tablespoon or wooden spoon & scoop on inside perimeter of bowl from the bottom, then flick your wrist to be palm side down & continue up the other side. Quarter turn bowl & repeat until just combined. Sometimes if you do a final, deep scoop & fold you pick up trapped flour on the bottom