Heat oven to 325 degrees F. Line the base and sides of a 8” round cake tin with baking paper and set aside (I used parchment paper; I lightly buttered the tin surface and then laid a round of parchment on the bottom and 3 or 4 pieces cut to size for the sides of the tin).

Place the butter, 1 cup caster sugar, vanilla seeds (split the bean lengthwise and using the tip of a spoon, scrape the beans away from the surface), and lemon zest in an electric mixer. Beat for 8 - 10 minutes or until pale and creamy.

Scrape down the sides of the bowl and gradually add the egg yolks, one at a time, continuing to beat until fully combined.

Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture.

Beat the egg whites in a clean bowl with a hand-held mixer until soft peaks form. Gradually add the remaining sugar to the egg whites mixture and whisk until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites.

Pour the mixture into the prepared cake tin (I used a round tart pan with a removable bottom) Smooth the tops with a palette knife, decorate the cake with almond flakes and bake for 40-45 minor until cooked and firm to touch.

Allow to cool completely in the cake tin. Dust with confectioner’s sugar just before serving.