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Instructions |
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Place oven rack at lowest position; heat oven to 350 F
Grease a 9” spring form pan.
Mix flour, cinnamon and nutmeg. In a large bowl beat butter
and sugar with electric mixer until light and fluffy. Beat in eggs
one at a time, then lemon juice and vanilla.
Stir in flour mixture and chopped almonds until well blended.
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Measure out 2/3 cup batter and set aside.
Spread remainder in bottom of pan, starting 1/4 inch from
edge of pan, arrange about 1 1/2 cups of the apples in a large
circle slightly overlapping. Form another circle on top with
remaining apples, starting 1/2 inch from center of pan.
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Meanwhile melt 1/4 cup jelly and brush over apples. Drop tsps
of reserved batter on outside edges and make 1/2 inch border.
Fill Centre of Torte with remaining batter.
Arrange some sliced almonds in center; sprinkle remainder
over over border.
Bake 1 hour until golden. Cool in pan on rack 15 minutes.
Remove pan sides.
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Melt remaining 1/4 cup cup jelly and brush apples again.
Cool completely on rack.
Sprinkle border and center with icing sugar.
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| Serving
Suggestions |
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393 calories per serving.
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Originally Submitted
11/12/2020
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