Preheat the oven to 350°F (175°C). Grease the springform pan and line the bottom with parchment paper.

If using whole almonds, pulse them in a food processor until finely ground; measure after grinding to get 200 g. Toast gently in a skillet for 3–4 minutes. Allow to cool.

In a large bowl, whisk together the almond flour, baking powder (if using), and salt. Set aside.

In another bowl, whisk eggs and 3/4 cup granulated sugar until pale and slightly thickened (about 3–4 minutes if using an electric mixer).

Fold the egg mixture gently into the dry ingredients, then add melted butter, lemon zest, and vanilla. Stir just until combined.

Pour the batter into the prepared pan and smooth the top. Tap the pan gently on the counter to release large air bubbles.

Bake for 25–35 minutes, or until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs.

In a medium bowl, whisk ricotta with 1/4 cup sugar, lemon juice, and 1/2 tsp lemon zest until smooth.

For a lighter texture, whip the ricotta in a mixer for 1–2 minutes.

For macerated berries: Toss mixed berries with 2 tbsp sugar and 1 tbsp lemon juice and let sit for 15–30 minutes.

For roasted berries: Preheat oven to 375°F (190°C), toss berries with sugar, spread on a baking sheet, and roast for 12–15 minutes.

Once the cake is cool, slice it horizontally into two layers with a long serrated knife. Chill for 20–30 minutes if the cake is fragile.

Spread half the lemon-ricotta filling on the bottom layer, then spoon half the berries over it. Gently place the top layer and spread the remaining ricotta, then finish with the remaining berries.

Chill for at least 30 minutes before serving. Dust with powdered sugar and garnish with mint.