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Pre-heat the oven to 350ºF. Line a 8-inch round pan with parchment paper, and grease it.
Beat the butter for 30 seconds in a large mixing bowl using a hand mixer, or in the bowl of a stand mixer with the paddle attachment on medium speed.
Add the sugar to the bowl and beat for one minute.
Add the eggs, one at a time, making sure one egg is incorporated before adding the next one. Scrape the bowl in between additions. Along with the final egg, you can add the almond and vanilla extract.
Mix until incorporated.
Add the ricotta and orange zest, mix on low to combine.
Add the almond flour and salt, and mix until incorporated.
Once the batter is smooth, pour it over the pan. Use a spatula to spread it out evenly.
Top the cake with ⅓ cup of sliced almonds. Shake the pan around gently to spread out the almonds evenly.
Bake the cake in the pre-heated oven for 40 to 45 minutes, until a toothpick comes out clean when inserted in the cake. When you touch the top of the cake, it shouldn’t feel like it’s jiggly underneath it.
Remove the cake from the oven. Let the cake cool down for about 20 minutes in the pan.
Flip it onto a cooling rack, let it cool down completely before serving.
Before slicing and serving the cake, sprinkle some powdered sugar on top.