Ricotta almond cake

This cake is really delicious. It contains ground almonds, ricotta and lemon. The flavour combination is fantastic. I don't know the origin if this recipe but it was given to me by a friend some time ago and at last I managed to try it. :-) and I m glad I did.
For those who wish to try this recipe, here's all you need :

Ricotta Almond Cake
Cake:
4 large eggs (at room temperature)
1 1/3 cups sugar
2/3 cup canola oil
2/3 cup ricotta
1 ½ tbsp fresh lemon juice
1 tbsp lemon zest
1 ½ tsp rum
¾ tsp vanilla extract
¾ tsp almond extract
1 cup + 2 tbsp ground almonds
1 ¼ cups all purpose flour
1 ½ tsp baking powder
¼ tsp salt

Topping:
¾ cup ricotta
1 egg
¼ cup + 2 tbsp sugar
2 tsp lemon zest
1 tsp vanilla extract
2 tbsp milk
1 cup sliced almonds

Butter and line with parchment a 10-inch spring form pan. In a mixer fitted with the whisk attachment, beat eggs, sugar and oil on high speed until thick and pale, about 8 minutes. Add ricotta, juice, zest, rum, vanilla and almond extracts and mix until blended.

In a separate bowl, sift together the ground almonds, flour, baking powder and salt. Add to ricotta mixture in 3 additions, mixing by hand after each addition. Pour batter into spring pan and bake in a preheated oven at 180 C until a tester inserted in the centre comes out clean, about 40 to 45 minutes. Remove from oven, let cool 6 to 8 miNs while you prepare the topping.
Topping:
Increase oven temperature to 375 F. Blend together ricotta, egg, ¼ cup sugar, zest and vanilla. Heat together milk and 2 tbsp sugar. Pour over sliced almonds and toss to coat.

When cake has cooled for 6 – 8 minutes, spread ricotta topping over cake and sprinkle with the glazed almonds. Return cake to oven for 15 minutes until almonds have browned. Cool cake completely before removing from spring form pan.