Preheat your oven to 350°F (175°C) and grease a 10x3-inch round cake pan with butter or cooking spray, lining the bottom with parchment paper.

Melt 4 oz unsalted butter in a small saucepan over medium-low heat until golden brown and nutty.

In a mixing bowl, whisk together 16 oz ricotta, 3 eggs, and 1.5 cups sugar until smooth. Stir in vanilla, almond extract, and optional amaretto.

In a separate bowl, sift together 2.25 cups flour, 2 tsp baking powder, and 0.5 tsp salt. Whisk until evenly mixed.

Gently fold the dry mixture into the wet ricotta blend until no visible streaks remain.

Add the cooled browned butter to the batter and fold it in until fully combined.

Spread the batter in the prepared pan, sprinkle with sliced almonds and turbinado sugar.

Bake for 45-50 minutes until a toothpick comes out clean. The top should be golden brown.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.