Preheat the oven to 350°F (175°C). Place a rack in the middle position.

Lightly grease a 9-inch springform pan with a little of the olive oil.

In a large bowl, whisk together the ricotta, olive oil, sugar, and lemon zest until smooth and fully combined.

Add the eggs one at a time, whisking each egg into the ricotta mixture until fully incorporated before adding the next.

In a separate large bowl, whisk together the all-purpose flour, almond meal, baking powder, baking soda, and salt until uniform and clump-free.

Pour the dry ingredients into the wet ingredients and gently whisk or fold until just combined and no streaks of flour remain. Do not overmix.

Transfer the batter to the prepared springform pan and smooth the top with a spatula.

Bake for 60–70 minutes, until the top is golden-brown and a toothpick inserted in the center comes out with a few moist crumbs or the center feels set.

Cool the cake in the pan on a wire rack for about 15 minutes, then release and remove the springform ring. Let the cake cool completely to room temperature on the rack before decorating or serving.