Almond Ricotta Cake

Cake:

1. Prepare the Batter:
   • In a large mixing bowl, beat the eggs, sugar, and oil on high speed for about 8 minutes, until thick and pale.
   • Add the ricotta, lemon juice, lemon zest, rum, vanilla extract, and almond extract. Mix until fully combined.
2. Combine Dry Ingredients:
   • In a separate bowl, sift together the ground almonds, flour, baking powder, and salt.
   • Gradually whisk the dry ingredients into the ricotta mixture in three additions, mixing well after each addition.
3. Bake the Cake:
   • Grease a 10-inch springform pan, line the bottom with parchment paper, and pour the batter into the pan.
   • Bake in a preheated 350°F (175°C) oven for 45-50 minutes, or until a wooden skewer inserted in the center comes out clean.

Topping:

1. Prepare the Topping:
   • Increase the oven temperature to 375°F (190°C).
   • Heat the milk in a small saucepan and stir in 2 tablespoons of sugar until dissolved.
   • Toss the almonds in the milk-sugar mixture, ensuring they are fully coated.
2. Make the Ricotta Topping:
   • In a separate bowl, blend together 3/4 cup ricotta, egg, 1/4 cup sugar, lemon zest, and vanilla extract.
3. Assemble the Cake:
   • Spread the ricotta mixture evenly over the baked cake.
   • Sprinkle the coated almonds on top.
4. Finish Baking:
   • Return the cake to the oven and bake for an additional 15 minutes, or until the almonds are golden brown.

Glaze:

1. Prepare the Apricot Glaze:
   • In a small saucepan or microwave, heat the apricot jam until it begins to liquefy, about 1-2 minutes.
   • Stir the jam to prevent burning, and strain it to remove any large pulp, if needed.
2. Glaze the Cake:
   • Brush the warm apricot glaze gently over the baked almonds.
3. Cool and Serve:
   • Allow the cake to cool completely before removing it from the springform pan. Slice and serve.