- Serving Size:   16
- Vegetarian:   True
- Weight Watcher Points:   8
- ... Ingredients Loading
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.