Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease four ovenproof moulds (each approx. 10 cm Ø). Wash organic oranges hot, dab dry and finely grate about half of the peel.
For the cakes, whisk the ricotta, eggs, starch, 2 tablespoons of maple syrup, 2 tablespoons of cinnamon and orange zest with the whisk of the mixer until smooth. Spread the ricotta mixture into the moulds. Bake in a hot oven for about 25 minutes.
For the orange syrup, wash the thyme, shake dry and remove the leaves. Bring orange juice, 2 tablespoons of syrup and the thyme leaves to the boil and simmer for 5-10 minutes until syrupy. Leave to cool.
Remove the ricotta cakes from the oven and let them cool down to room temperature, then chill them with the syrup for about 1 hour.
Peel both oranges so that the white skin is completely removed and remove the fillets with a knife between the parting skins. Cut the dates into pieces. Roast the pine nuts in a pan without fat. Arrange the cakes with orange fillets, dates, syrup and pine nuts.