2 c. flour
1 t. cinnamon
¼ t. nutmeg
1 c. butter or margarine, at room temperature
1 c. sugar
2 eggs
1 T. lemon juice
1 t. vanilla
½ c. chopped almonds
2 Granny Smith apples, peeled, cored, and cut in thin
wedges (about 2 ½ cups)
½ c. apple jelly
½ c. sliced almonds
For garnish: powdered sugar
Place oven rack at lowest position, heat 350 degrees. Grease a 9 inch springform 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 shopped almonds
until well blended. Measure out 2/3 cup
batter and set aside. Spread remainder
in bottom of prepared pan. Starting at
¼ inch from edge of pan, arrange about 1 ½ c. of the apples in a circle,
slightly overlapping. Form another
circle on top with remaining apples, starting ½ inch from center of pan. Meanwhile melt ¼ cup jelly and brush over
apples. Drop teaspoonfuls of reserved
batter around outside edge and spread with back of spoon to make ½ inch
border. Fill center of torte with
remaining batter. Arrange some sliced
almonds in center, sprinkle remainder over border. Bake 1 hour or until golden.
Cool in pan on rack 15 minutes.
Remove pan sides. Melt remaining
¼ c. jelly and brush apples again. Cool
completely on rack. Sprinkle border and
center with powdered sugar.