This delicious concoction is a variation of the Carrot Almond Torte I posted a year or so ago. This version uses apples and graham cracker crumbs in place of carrots and ladyfingers, and is, to my mind, equally good. I like both so much that I have even made this with half carrots and half apples, but did not extend this generosity to the ladyfingers and graham crackers.
butter or coconut oil, for baking pan
flour, for dusting baking pan, optional
2 c almonds, with skins; or 2 c almond meal
3/4 c sugar
1 c fine graham cracker crumbs
2 1/2 t baking powder
2 c (peeled), cored, finely chopped apples; or 2 c applesauce
1 T amaretto liquor or 1 t almond or vanilla extract
4 large eggs, separated
1. Preheat oven to 350°F. Grease a 9″ or 10″ deep pie dish or springform pan. Dust the bottom and sides with flour, if you like–it makes for an easy release.
2. If using whole almonds, place in a food processor with the sugar and whizz until the almonds are finely ground. Don’t overdo it, as the almonds at the bottom will start to turn into almond butter. Transfer to a large bowl. With almond meal, simply combine the meal with the sugar in a large bowl.
3. Stir in graham cracker crumbs and baking powder. Add the apples and amaretto or almond extract, combining well. Stir in the egg yolks, one at a time, making sure they are well incorporated.
4. Whip the egg whites in a separate bowl until stiff peaks form–when you hold the beaters upright the little peak should stand straight up. In four of five additions, add the egg whites to the almond mixture, gently blending until no more white is visible.
5. Scrape into prepared pan and bake for about 45 minutes, until a toothpick inserted into the center comes out clean. Allow to cool on a wire rack. If using a pie dish, put a pie plate over the top and invert the cake so it slides onto the plate. You can then flip the cake right side up if you like. If using a springform, just release the sides.
6. Did someone say “ice cream”…?