Preheat oven to 350º F.  In a large bowl, cream together butter and sugar until light and fluffy, about 5-7 minutes. 

Add the eggs, one at a time, mixing well between each addition. Beat in the extracts.

Sift together the flour, baking powder, and salt. Gradually add to the creamed mixture, alternately with the ricotta. 

Spread the mixture into a greased 9-inch springform pan and sprinkle with almonds. 

Bake for 45-50 minutes or until a toothpick inserted in the center comes out with moist crumbs. 

Cool on a wire rack for 15 minutes. Loosen the sides of the cake from the pan and then remove the rim from the pan. Allow cake to cool completely. Dust with confectioner’s sugar just before serving.