Ricotta Almond Cake

 This almond cake recipe comes from Anna Olsen of the Food Network Channel. I recently made it for a dinner party to which we were invited, and it was such a success that it has now found its rightful place in my repertoire of favourite recipes. Filled with ricotta (I used 2%), almonds, and a dram of rum...... who can resist  a slice? The only other change to the recipe was to add an apricot glaze to help what I thought to be its somewhat anemic appearance. No only beautiful to look at but delicious.


INGREDIENTS: 
Cake:
4 eggs (room temperature)
1 1/3 cups sugar
2/3 canola oil
2/3 cup 2% ricotta cheese (or whole ricotta)
1 1/2 tablespoons lemon juice
1 tablespoon lemon zest
1 1/2 teaspoon rum
3/4 teaspoon vanilla
3/4 teaspoon almond extract
1 1/4 cups all purpose flour
1 1/2 teaspoon baking powder
1 cup+2 tbsp ground almonds 
1/4 teaspoon salt


Topping:
3/4 cup 2% ricotta cheese
1 egg
1/4 cup+ 2 tablespoon sugar
2 teaspoons lemon zest
1 teaspoon vanilla
2 tablespoons milk
1 cup sliced almonds

Glaze:
1/2 cup apricot jam
1 tablespoon orange liqueur (optional)

DIRECTIONS:
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  350ºF 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 375º 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.