Preheat oven to 180°C/160°C fan-forced. Grease a 22cm round springform tin thoroughly with butter and line the base and side with baking paper.

Place half the sugar and the lemon zest in a stand mixer fitted with the paddle attachment. Mix on low for a minute or so to allow the lemon to infuse the sugar, before adding butter and vanilla and beating until light and fluffy.

Add ricotta and beat until well combined. Add egg yolks, one at a time, mixing well after each. Fold almond meal through and set aside.

In a stand mixer fitted with the whisk attachment, whisk egg whites and a pinch of fine salt to soft peaks. Add remaining sugar, 1 tbs at a time, whisking well after each addition. Continue whisking until the mixture holds firm peaks.

Stir one-third of the egg white thoroughly through the cake batter to loosen it slightly, before gently folding through the remaining egg white in two batches. Mix until just combined before spooning the batter into the tin and smoothing the top with a spatula.

Arrange lemon slices gently over the surface. Sprinkle with flaked almonds and bake for 60-70 minutes or until the cake is golden brown around the edges, and the lemon slices are starting to caramelise.

Allow cake to cool in tin for a few minutes while you make the lemon glaze by stirring together sugar and lemon juice. Spoon the glaze over the hot cake. Allow to cool slightly before gently removing the cake from the tin and slicing and serving warm or at room temperature with double cream.