1-First: preheat the oven to 375 degrees Fahrenheit and brush the top, bottom, and sides of an 8-inch springform or tart pan with the 2 teaspoons of melted butter.

2-In a small bowl, whisk together the 1 cup whole milk ricotta cheese, 2 tablespoons honey, and 2 tablespoons freshly grated orange zest until combined.

3-Next, in another bowl, combine the ½ cup almond flour, 1 cup all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.

4-Using a mixer, beat the 8 tablespoons unsalted butter and 1 cup sugar on medium-high speed until light and fluffy, then add the 2 large eggs one at a time, beating after each addition.

5-Reduce the mixer speed and mix in the flour mixture until just combined.

6-Spread the batter evenly in the prepared pan, then place tablespoon-sized dollops of the ricotta mixture evenly around the edges and center of the batter.

7-Bake for 30 to 35 minutes, until the cake is golden and the batter around the ricotta feels lightly firm.

8-Let it cool for 10 minutes, then release the sides of the pan and cool completely before dusting with powdered sugar for serving.