Apple, Almond, Amaretti Cake

You can't judge a book by it's cover. Even though my Apple, Almond, and Amaretti Cake doesn't look different from other cakes, it is actually so scrumptious that it could transform any day into a memorable occasion. Imagine a fragrant apple cake so moist that its consitency boarders on that of a pudding thanks to its dense pack cinnamon and honey spiked Golden Delcious apples. Crunchy almonds and ground amaretti cookies bound together by notes of citrus and espresso provide the perfect depth of flavor and texture needed to make a truly unique dessert. When friends of ours invited us to join them for a Rosh Hashanah dinner in Baltimore, Maryland, I immediatley began thinking about bringing my cake for dessert. Perfect for the occasion, it combines the ubiquitious Jewish New Year apple/honey combo, but still held true to my Mediterranean cooking style. Keep in mind that this cake would be a welcome addition to any menu - and it tastes better if made a day in advance. Check back on Thursday for the dinner recap. Until then, enjoy! Apple, Almond, and Amaretti Torte/Torta di Mele, Mandorle ed Amaretti This cake will stay fresh for a few days at room temperature. Amaretti di Saronno cookies can be purchased on line and at Italian import stores. Makes 1 (10-inch) cake Serves 10 Ingredients: 1 1/2 cups blanched whole almonds 1 cup sugar 1/2 cup (1 stick) unsalted butter, at room temperature, cut into small pieces 3 large eggs 4 pairs Amaretti di Saronno cookies 1 1/2 cups unbleached all-purpose flour, plus extra for pan 2 tablespoons honey 1/4 cup orange juice 1/3 cup cold espresso 1 teaspoon almond extract t4 large Golden Delicious apples, cored, peeled, and diced Grated zest of 1 lemon Zest of 1 orange Confectioners’ sugar, for dusting Preparation: Preheat the oven to 400F degrees.Place the almonds on a cookie sheet and toast for 3 to 5 minutes, or until golden.Carefully transfer almonds to a food processor and pulse until they are very fine pieces (do not turn into powder).Butter and flour a 10-inch spring form cake pan and shake off the excess.In a large bowl, combine the apples and lemon zest.Place the sugar, butter, and eggs in a medium size bowl and mix to combine.Add the ground almonds, amaretti and flour and pulse on and off to mix.Add the orange juice, espresso, almond extract, and honey, and mix well.Stir in apples, lemon, and orange zest.Spoon into the prepared cake pan, spread the mixture evenly, and smooth the top.Shake the pan to ensure that there are no gaps.Bake on the center rack of the oven for 40 to 45 minutes, or until a knife or toothpick inserted in the center of the cake comes out clean.Allow to cool to room temperature.Remove from the pan and dust with confectioners’ sugar.