slicesof fresh figs and edible flowers to decorate
Preheat oven to 180°C (350°F). Grease and line a 20cm (or 24cm) cake tin with baking paper. (I like to use a deeper cake tin with a smaller diameter to get a taller cake).
Place oil, eggs, sugar, lemon rind, lemon juice and ricotta in a large bowl. Whisk with an electric beater till smooth and combined. Sift over the flour and stir until smooth.
Pour into the prepared tin and bake for approximately 50 minutes until cooked through and a skewer inserted in the middle comes out clean.
While the cake is baking, combine all ingredients for chocolate glaze in a heavy-bottomed saucepan and melt on low heat, stirring constantly till the glaze is smooth and glossy. Remove from heat and pour over the warm cake. Decorate with figs and flowers. Set aside for an hour to set.