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1
Preheat oven to 350 degrees.
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2
Grease a 10 springform pan.
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3
For the apple mixture, core, peel and slice the apples into 8 wedges per apple.
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4
Combine in a medium size bowl with lemon juice, cinnamon and nutmeg.
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5
Seal bowl and refrigerate until ready for use.
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6
This can be done up to 1 day in advance.
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7
For the cake batter, combine flours, 1/2 cup sugar, baking powder, salt, cinnamon and nutmeg in a medium size bowl.
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8
Make a well in the center and add the egg yolks, oil, water and vanilla.
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9
Beat for 4-5 minutes with an electric mixer until smooth and well combined.
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10
Create a meringue by beating the egg whites and cream of tartar on medium high speed.
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11
Once the eggs are frothy, gradually add the remaining 1/2 cup of granulated sugar by tablespoons.
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12
Mix until stiff peaks form.
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13
Drizzle the flour and yolk mixture into the meringue and gently fold in.
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14
Fold in completely, but dont over mix it.
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15
Pour batter into prepared springform pan.
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16
Place apples around the top of the cake (they will sink into the cake).
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17
Cube the butter and place the cubes on the top of the cake.
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18
Make cinnamon sugar by mixing the granulated sugar with cinnamon.
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19
Sprinkle over the top of the cake.
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20
Bake for 45-55 minutes, until a tester inserted into the center comes out clean.
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21
After 30 minutes, check cake and cover with foil if it is browning too quickly.
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22
Cool on a rack for 10 minutes and use a knife to loosen the sides of the cake.
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23
Remove the springform pan sides.
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24
Let cool completely.
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25
Make the glaze by mixing powdered sugar, boiling water, almond milk and vanilla.
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26
Drizzle over the top of cooled cake using a spoon.
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27
Enjoy!
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28
Note: For a dairy-free variation,use a butter substitute on the top of the cake.
