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APPLES: In a saucepan, combine apples, 1/2 cup sugar, cinnamon, nutmeg, 2 tablespoons lemon juice, rum and 1 cup sliced almonds.
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Cook over medium heat until apples are soft but not saucy.
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Add 1 tablespoons of flour; mix well.
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Add another tablespoons of flour if liquid is present.
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Set aside.
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BASE: In a bowl, combine 1 cup flour, and 1/2 cup sugar.
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Cut in butter with a pastry blender or two knives, until small crumbs form.
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Sprinkle on cardamom.
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Lightly pat mixture into a well-greased 10-inch springform pan.
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FILLING: In a mixer, combine ricotta cheese, 1/2 cup sugar, 1 tablespoons flour and 1 tablespoons lemon juice.
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Beat until smooth.
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Stir in vanilla.
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Add eggs, one at a time; beat well.
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Pour evenly onto base.
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Spoon apple mixture over filling; sprinkle with remaining almonds.
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Bake in 475F oven for 15 minutes.
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Reduce heat ot 350F and bake for another 30-40 minutes, until golden brown and firm.
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Cool in pan for 30 minutes.
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GLAZE: Heat apple jelly until bubbles form (about 1 minute on high in microwave).
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Add ginger; mix well.
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Cool and pour over cooled cake while still warm in the pan.
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Allow to set for 20 minutes before removing the ring.
