1. Preheat the oven to 160°C (320°F). Grease an 8 inches (20cm) springform tin lightly and line with a piece of baking parchment. Set aside.

 

2. Add the butter and sugar to a large bowl and mix on high speed until very light and fluffy. Add the eggs separately one after another and mix well after each addition. Add the vanilla extract and orange zest and mix it in. Add the ricotta and mix until well combined. Mix the flour with baking powder, add to the bowl and mix until just combined. Pour the batter into the prepared baking tin and smooth out the top. Bake for 60-70 minutes until the edges of the cake are set and the center still a bit wobbly when you shake the tin. Take out of the oven and let cool down for a moment, then run a sharp knife around the cake to loosen it from the sides and let cool down completely on a wire rack. 

 

3. For the topping wash and dry the nectarines and apricots, remove the stones and cut into thin slices. Set aside. Add the honey, water, lemon zest and juice to a small saucepan and heat up – let simmer for 4-5 minutes until the mixture has thickened a bit. Remove from the heat and let cool down. If the mixture is too thick to pour, warm it up again and add some more water – you want a syrup-like consistency. Remove the cooled cake from the springform tin and place on a serving plate. Arrange the nectarines and apricots on top, drizzle with the honey syrup and sprinkle with the chopped pistachios.