Ingredients
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1 tsp vegetable oil
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3 Granny Smith Apples, peeled, cored and chopped
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2 tbsp lemon juice, divided
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2 tsp brown sugar
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1 tsp vanilla extract
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8 large eggs
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3 1/4 cups almond flour
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1 3/4 cups granulated sugar
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1/2 cup slivered almonds
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1 tsp confectioners' sugar
Steps
1
Preheat the oven to 350 degrees F. Grease a 10-inch springform pan with vegetable oil, line bottom with parchment paper and set aside.
2
In a large saucepan, combine apples, lemon juice, sugar and vanilla and cook over medium heat until mixture begins to bubble. Reduce heat to low, cover and cook for 10 minutes.
3
Using a fork, mash apple into a rough puree and set aside to cool. In a food processor or blender, combine cooled apple puree with eggs, almond meal, sugar and lemon juice and process until smooth puree is formed.
4
Pour into prepared tin, sprinkle the slivered almonds on top and bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean. Put on a wire rack to cool slightly, then open springform pan and remove cake.
5
Sprinkle with confectioners' sugar and serve slightly warm.
Tips
*Make sure all ingredients are labeled as Kosher for Passover.
