Preheat the convection oven to 425 degrees F (220 degrees C). Grease and line a 23-cm round cake pan with baking paper.
Using a hand whisk or electric mixer, beat
Butter (2 1/2 Tbsp)
Caster Sugar (1/4 cup)
Honey (2 Tbsp)
in a bowl until pale and smooth.
All-Purpose Flour (1 Tbsp)
Ricotta Cheese (1 1/2 cups)
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
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!