5 Granny Smith apples:cored, halved and thinly sliced
1 TBSP lemon juice
3/4 c sugar
3/4 cup plus 2 TBSP flour
1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp almond extract
Preheat the oven to 350°. Grease the bottom and side of an 9-inch springform pan.
In a large bowl, toss the apples with the lemon juice and 2 TBSP of the sugar and let stand for 15 minutes.
Meanwhile, in a small bowl, whisk the flour with the cinnamon, nutmeg and salt.
In a stand mixer, beat the eggs with the almond extract and the remaining sugar at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes. Gently fold in the dry ingredients just until incorporated.
Spread the apples in the prepared pan in an even layer, then pour the batter evenly over them. Let stand for 5 minutes to allow the batter to sink in a little.
Bake for about 1 hour, until it is golden and crisp on top and a cake tester inserted in the center comes out clean.
Transfer to a rack and let rest for 15 minutes. Unmold and transfer to a serving platter.
Serves 8 – 10.