Whip whole eggs with the sugar for about ten minutes until they become a frothy cream.
Add orange juice, orange peels, and the scraped vanilla bean and mix very well.
Add the drained ricotta blend everything well.
Prepare a 9-inch cake pan with a parchment paper circle covering the bottom and then grease the sides.
Preheat oven to 356°F (180°C).
Pour the mixture of ricotta cream into the pan and bake for at least 45 minutes at 356°F (180°C).
When cooked, take the mold out of the oven and let the cake cool.
Turn it over, arrange it on a serving plate and let it cool down.
Sprinkle with icing sugar and decorate it how you prefer.