Serves 10 – 12
1 cup raw almonds
1 cup all purpose flour
½ cup white whole wheat flour (or use regular all purpose)
1 teaspoon baking soda
½ teaspoon salt
1 cup pure maple syrup
8 tablespoons unsalted margarine, melted and cooled
2 large baking apples, like Granny Smith, peeled and diced
1 cup confectioners’ sugar, sifted
3 tablespoons pure maple syrup or honey
1 teaspoon apple cider vinegar
½ teaspoon ground cinnamon
Preheat oven 350F. Coat a 9-inch spring form pan with non-stick cooking spray.
In a food processor, process nuts for 20 – 30 seconds, until finely ground. Add flours, baking soda, and salt and pulse to combine.
In a large bowl, beat eggs and syrup until smooth. Gradually beat in margarine. Stir in almond mixture followed by apples. Transfer to prepared pan and bake for 44 minutes, until torte springs back when lightly touched and a toothpick inserted into the center comes out with moist crumbs. Cool.
Make glaze: In small bowl, stir confectioners’ sugar, maple syrup, vinegar and cinnamon.
To serve: Run a knife along edge of pan. Remove sides and spread glaze over torte.