Ingredients: 1 1/4 cups all purpose flour,1 teaspoon Almond extract,1 cup sliced almonds,1/2 cup apricot jam,1/4 teaspoon Baking powder,2/3 canola oil,1 egg,4 eggs (room temperature),1 1/2 tablespoons lemon juice,2 teaspoons lemon zest,2 tablespoons milk,1 tablespoon orange liqueur (optional),3/4 cup 2%% ricotta cheese,1 1/2 teaspoons rum,1/4 teaspoon Salt,1/4 cup +2 tablespoon sugar,cups sugar,1 teaspoon vanilla
Instructions:
- Cake:In a large mixing bowl beat the eggs, sugar, and oil on high speed until thick and pale (about 8 minutes).
- Add the ricotta , lemon juice,zest, rum, vanilla and almond extract.
- Mix until blended.In a separate bowl, sift together the ground almonds, flour, baking powder and salt.
- Whisk into the ricotta mixture, in 3 additions.
- Pour the batter into 10″ springform pan which has been buttered and the bottom lined with parchment paper.
- Bake in a preheated 350F oven for 45-50.The cake is done when a wooden skewer inserted in the center comes out clean.Topping:Increase your oven temperature to 375 F
- Heat the milk and stir in 2 tablespoons of sugar.Toss in the almonds, making sure that the nuts are coated.In a separate bowl, blend together the 3/4 cup ricotta, egg, 1/4 cup sugar, zest and vanilla.
- Spread the ricotta mixture topping over the baked cake and sprinkle with the almond slices.Return to the oven and continue baking for 15 minutes, until the almonds are a golden brown.
- Remove from the oven and spread the glaze over the almonds.Allow the cake to cool before removing from the cake pan.Glaze:In the microwave or in a small pan heat the apricot jam until it starts to liquefy, it takes a minute or two.Stir to make sure it doesn’t burn.Strain the jam if their is a large amount of pulp.
- Brush gently on the baked cake.
