Preheat the oven to 180°C and grease a 22cm cake tin. 

In a mixing bowl add the ricotta, eggs, honey, lemon zest and vanilla extract, mix with a whisk until well combined. 

Add the corn flour and cinnamon and mix through until combined. 

Pour the batter into the prepared cake tin and place it into the oven. Cook for 40-45 minutes until set but the centre is still a little wobbly.  

Remove from the oven and let it cool on an cooling rack until room temperature, once cool, place into the fridge. 

Garnish with a generous drizzle of honey, sprinkle the toasted almonds on top, dust with extra cinnamon, add a pinch of flaky salt and a squeeze the juice of  half a lemon.  

Slice and serve preferable chilled or at room temperature.