How to make an Apple Torte

Sick of the same old, same old desserts? This apple torte puts a finishing touch on any meal, and goes exceptionally well with a pork entree.

Instructions

Difficulty: Moderate

Things You’ll Need:

• 3/4 cup salted butter, softened
• 1/4 cup golden raisins
• 1/2 cup apple juice or cider
• 4 med. Granny Smith apples
• 2 tbsp. lemon juice
• 3 lg. eggs
• 3 cups flour, sifted
• 1 tbsp. baking powder
• 1/4 cup toasted pine nuts (can substitute walnuts or pecans)
• 9' spring form pan
• electric mixer

1. Preheat oven to 350 degrees.
2. Soak raisins in apple juice/cider; set aside. Peel and finely slice apples, place in large bowl. Add lemon juice and enough water to cover. In a separate large bowl, mix one egg and 2 egg yolks. Add the sugar and lemon, mix at medium speed until smooth. Add the raisins and juice mixture, flour and baking powder, mix thoroughly.
3. Coat 9' spring form pan with butter. Place dough mixture in pan. Strain the apples, reserving 2 tbsp. of the liquid. Toss apples with 1 tbsp. of sugar, place on top of dough mixture pressing lightly. Top torte evenly with nuts and the 2 tbsp. of the reserved liquid.
4. Bake on the center shelf of the oven for 45 minutes or until toothpick inserted in center comes out clean. The sides and top of the torte should be light brown. Remove and let cool. Serves 6 - 8.

Tips & Warnings

• I like to serve this warm with ice cream or whipped cream, but it's also very good just the way it is.
• To make it an Italian torte, white wine can be substituted for the apple juice.