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Preheat oven to 375°F.
Prepare a 9-inch springform pan by buttering the bottom and lining with parchment paper. Do not butter the sides of the pan.
In a food processor, combine ricotta cheese and heavy cream. Process until silky and smooth.
Add sugar, lemon zest, salt, egg yolk, and vanilla extract to the food processor. Process until smooth.
Add all-purpose flour and pulse to incorporate.
In a separate bowl, whip egg whites with a pinch of salt until firm peaks form. Add 1 tablespoon of sugar while whipping.
Gently fold the whipped egg whites into the ricotta mixture until just combined, being careful not to deflate the whites.
Pour the batter into the prepared pan and smooth the surface.
Bake for 40-45 minutes, or until golden brown and a slight wobble remains in the center.
Let the cake cool completely in the pan. It is normal for the cake to fall as it cools.
While the cake cools, prepare the marmalade (optional): Combine kumquats, lemon juice, sugar, and vanilla in a saucepan. Cook until softened and syrupy.
Once the cake is cool, carefully run a knife around the edge to loosen it from the pan.
Serve the cake with fresh fruit, such as macerated strawberries, or the kumquat marmalade.