Torta di ricotta (Ricotta pie)

This was the cake I recently made for my friends mother, adapted from a cuisine recipe to be entirely gluten free.  If you don't need to just use normal flour.

butter to grease tin
150g almonds, skin on
100g dark chocolate, broken into pieces
6 free range eggs
260g sugar
500g cow or buffalo ricotta
finely grated zest of one orange
1 tsp cinnamon
1 tbsp brandy, frangelico or amaretto
3 1/2 tsp gluten free baking powder
4 tbsp olive oil
100g gluten free flour
cocoa for dusting

Preheat the oven to 180 degrees and grease a 22cm cake tin.
For the filling, put the almonds and chocolate in a food processor and grind to a medium crumb.
Put 4 of the eggs and 200g of the sugar in a large bowl and beat well.  Add the ricotta, orange zest, cinnamon, liqueur and 2 tsp of the baking powder, along with the chocolate mix, and combine well.  Set aside.
To make the base, beat the remaining eggs with the remaining sugar and oil.  Stir in the flour and the remaining baking powder.  Pour into the prepared tin and top with the chocolate filling.
Bake for 1 hour until just becoming firm in the centre.  Cool in the tin for a few minutes then turn out and cool on a wire rack.
Serve dusted with cocoa powder, grated chocolate, roughly chopped almonds and orange zest.  Oh and lashings of creme fraiche.