Preheat oven to 350 F.
Butter and line with parchment a 10-inch springform 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 extract and mix until blended. Remove bowl from mixer.
In a separate bowl, sift together ground almonds, flour, baking powder and salt. Add to ricotta mixture in 3 additions, whisking by hand after each addition. Pour batter into springform pan and bake until a tester inserted in the centre comes out clean, about 40 to 45 minutes.
Increase oven temperature to 375.
While cake is baking prepare filling. 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.
Allow cake to cool 6-8 minutes after coming out of the oven. 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 springform pan.
Remove from springform and slice.