Mini Citrus Rosemary Upside-Down Cakes

Ingredients

• 1 cup (157 g) whole almonds, raw
• 1 ½ teaspoons (4 g) fresh rosemary (stems removed)
• 1 cup (120 g) all-purpose flour
• 1 ½ teaspoons (6 g) baking powder
• ½ teaspoon (2 g) baking soda
• 1 teaspoon (6 g) fine sea salt
• 1 ½ cups (330 g) whole milk Ricotta cheese, room temperature
• ⅔ cup (158 ml) extra virgin olive oil
• Zest of 1 small Cara Cara or Valencia orange
• 1 ½ cups (300 g) granulated sugar, plus more for sprinkling the pans
• 3 (180 g) large eggs, room temperature
• 3 small (125 g each) Blood, Cara Cara, or Valencia oranges
• ½ cup (100 g) granulated sugar
• ½ cup (118 ml) water
• 1 small sprig of rosemary