Preheat the convection oven to 430 degrees F (220 degrees C) or regular oven to 460 degrees F (240 degrees C). Grease and line a 23-cm round cake pan with baking paper.
Using a hand whisk or electric mixer, beat Butter (40 gram), Caster Sugar (1/4 cup), Honey (2 tablespoon), and Egg (2) in a bowl until pale and smooth.
Stir in All-Purpose Flour (1 tablespoon) and Ricotta Cheese (380 gram).
Pour mixture into prepared pan and level the surface by gently spinning the tin. Bake for 12-15 minutes, or until golden brown and puffed.
For the orange syrup, place the zest and the juice of the Sunkist Orange (1) with Honey (1/3 cup) in a saucepan. Bring to a boil, then reduce the heat to low and cook for 3 minutes.
While the baked ricotta is still warm, scatter Toasted Hazelnuts (1/2 cup) and drizzle orange syrup over the top. Slice and serve!