preheat oven to 160°c/140°c fan forced. grease and line base of a 20 cm round cake pan with baking paper.
place ricotta, eggs, zest, almond meal and sugar in a large bowl. using an electric mixer, beat until smooth. pour into prepared pan. sprinkle evenly with almonds. bake for 55 minutes, or until cooked through.
meanwhile, combine lemon juice and extra sugar in a small saucepan over medium heat. stir until sugar dissolves. simmer for 5 minutes.
turn cake out onto cake cooler almond side up. pour hot syrup over cake. serve warm or cold, with natural yogurt and extra almonds, if desired.
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