Preheat oven to 325F. Grease or spray a 9″ spring form pan. Dust with flour or almond flour.
Cream the sugar, butter, salt, and extracts until very light and fluffy, about 5 minutes, scraping down the sides of the bowl as necessary. I do this in a stand mixer.
Beat in the egg yolks, one at a time, scraping down the bowl as necessary.
Add the ricotta cheese and continue beating for another minute or so until very smooth. Blend in the almond flour. Note: almond flour is naturally lumpy so I smooth out lumps with the back of a spoon before I add it.
Beat the egg whites until they form stiff peaks.
Gently fold the egg whites into the batter. I do this in two stages.
Spread the batter into your prepared springform pan and smooth out the top evenly.
Sprinkle sliced almond evenly over the top.
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