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Preheat the oven to 350°F.
Grease and flour a 9-inch spring form pan, then line the bottom with parchment.
In the bowl of a food processor, combine the ricotta and sugar. Process for about 30 seconds, or until very smooth.
Add lemon and orange zest and juice and mix again for about 15 seconds to combine.
Add the avocado oil, vanilla seeds and eggs and mix until combined, about 30 seconds.
In a large bowl, sift the flour and baking powder together.
Add the flour to the food processor and pulse until just combined. The batter will be thick.
Pour into the prepared pan and bake for about 50 minutes, until a toothpick inserted in the center comes out clean and the top is golden.
Cool in the pan for 10 minutes before turning out, then dust the top with powdered sugar.