Preheat the oven to 170°C (150°C fan-forced). Spray Bundt tin with non stick cooking spray
In a large bowl, beat the eggs with the sugar until pale and creamy. Add the olive oil and ricotta and mix until smooth. Gently fold in the flour and almond meal, then add the lemon zest and juice and vanilla.

Pour the batter into the prepared tin and bake for about 30 minutes or until a skewer inserted into the middle comes out clean. Allow to cool completely in the tin before turning out onto a plate. Dust with icing sugar and serve