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Sicilian Orange Cake with Whipped Ricotta Cream

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I'm a big fan of this cake. The texture is a little bit like a semolina cake (due to the almond meal). It requires neither oil, nor butter (the almonds are rich enough in fat) but the oranges make it incredibly moist. CAKE 2 large oranges 5 large eggs 8 oz. almond meal (225 grams) 8 oz. sugar (225 grams) 1 teaspoon baking powder 2 tablespoons ricotta cheese (in France or Italy, ricotta is mostly found in containers of 250 grams. I used 2 tablespoons for the cake and the rest of the container for the whipped cream) WHIPPED RICOTTA CREAM 250 grams ricotta cheese (minus the 2 tablespoons used for the cake), cold 20 cl whipping cream (no less than 30% fat), cold 1/2 cup confectioner's sugar 1 teaspoon vanilla extract zest of 1 orange Preheat oven to 350°F/180°C. Rinse and boil oranges with skin on until soft (20-25 minutes). Allow oranges to cool. Cut in quarters, removing the pips. Blend until smooth. Beat eggs and add remaining ingredients before mixi