Prep the pan and oven: Heat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment. Lightly flour the sides.

Dry ingredients: In a medium bowl, whisk 1 1/2 cups (190 g) all-purpose flour, 2 tsp baking powder, and 1/2 tsp fine sea salt.

Zest the oranges: Finely zest 2 oranges to get about 1–1 1/2 tbsp zest. Then juice one orange to yield 1/4 cup (60 ml) juice.

Cream ricotta mixture: In a large bowl, whisk 1 cup (250 g) whole-milk ricotta with 3/4 cup (150 g) sugar until smooth. Add 3 large eggs, one at a time, whisking well. Mix in 1 tsp vanilla, the orange zest, and juice.

Add fats: Whisk in 4 tbsp (55 g) melted, slightly cooled unsalted butter and 1/4 cup (60 ml) neutral oil until glossy.

Combine: Add the dry ingredients to the wet. Stir gently with a spatula just until no dry streaks remain. The batter will be thick and silky.

Pan and bake: Spread batter into the pan and smooth the top. Bake 35–45 minutes, until the top is golden and a toothpick comes out with a few moist crumbs.

Cool: Let the cake cool in the pan 10 minutes. Run a knife around the edge, invert onto a rack, peel off parchment, and flip upright. Cool completely.

Finish: Dust with powdered sugar, or whisk a quick glaze (1/2 cup powdered sugar + 1–2 tsp orange juice) and drizzle over the cooled cake.

Serve: Slice and enjoy at room temperature. It’s lovely with espresso or tea.