Pre heat the oven to 180c.
Brush the outside of the ricotta wheel with the egg white and then roll in the almond flakes to cover the sides. Sit the wheel onto some baking paper on a tray and then top with the sliced figs and sprinkle with the sugar. Bake for 20 minutes.
In the meantime place the orange rind, marmalade and the sugar and water into a small pot and bring to a simmer, cooking the syrup until slightly thickened.
Toast the bread and serve alongside the baked ricotta with more fresh figs on top.