Ricotta Almond Cake

• 4 eggs, room temperature
• 1 1/3 cups sugar
• 2/3 cup canola oil
• 2/3 cup ricotta cheese
• 1 1/2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 1/2 teaspoons rum
• 3/4 teaspoon vanilla extract
• 3/4 teaspoon almond extract
• 1 cup ground almonds
• 2 tablespoons ground almonds
• 1 1/4 cups flour
• 1 1/2 teaspoons baking powder
• Topping
• 3/4 cup ricotta cheese
• 1 egg
• 1/4 cup sugar, plus
• 2 tablespoons sugar
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 1 cup sliced almonds

1. Preheat oven to 350u0b0F.
2. Butter and line with parchment paper a 10-inch springform pan.
3. With a whisk, beat eggs, sugar and oil until thick and pale. Add ricotta, juice, zest, rum, vanilla extract and almond extract until blended.
4. In a separate bowl combine ground almonds, flour and baking powder. Add to ricotta mixture in 3 additions, whisking after each addition. Pour batter into springform pan and bake until a tester inserted into center comes out clean, about 40-45 minutes.
5. Topping:
6. While cake is baking prepare topping. Blend together ricotta, egg, 1/4 cup sugar, zest and vanilla. Heat together milk and 2 tbsp sugar. Pour over sliced almonds and toss to coat.
7. Allow cake to cool 6-8 minutes after coming out of oven. Increase oven to 375u0b0F Spread ricotta topping over cake and sprinkle with glazed almonds. Return cake to oven for 15 minutes until almonds have browned. Cool cake completely before removing from springform pan.

eggs, sugar, canola oil, ricotta cheese, lemon juice, lemon zest, rum, vanilla extract, almond extract, ground almonds, ground almonds, flour, baking powder, topping, ricotta cheese, egg, sugar, sugar, lemon zest, vanilla, milk, almonds

Taken from www.food.com/recipe/ricotta-almond-cake-156808 (may not work)