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1.
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Preheat the oven to 375F and place the rack in the middle position.
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Grease a 9-by-13-inch baking dish.
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2.
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Peel, core, and chop the apples into 1/4-inch cubes.
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In a large bowl, toss them with 3 tablespoons of the flour to activate the glutens.
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Use a spoon or flexible spatula, rather than your hands.
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3.
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Grind the nuts, 2 ounces of the superfine sugar, and the confectioners' sugar in a food processor with the steel blade for 20 to 30 seconds.
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In a bowl, mix together the nuts, the remaining flour, and the salt.
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Whisk to combine.
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4.
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Combine the eggs and the remaining superfine sugar in a standing mixer fitted with the wire whip attachment and whip at medium speed until stiff, about 4 minutes.
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5.
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Reduce the speed to low and slowly add the nut-and-flour mixture to the eggs.
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6.
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Fold in the apples using a flexible spatula.
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7.
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Distribute the batter evenly into the prepared pan and bake for 35 to 40 minutes, or until a wooden skewer inserted in the center comes out clean.
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8.
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Cool the cake to room temperature, dust the top with confectioners' sugar, and cut slices directly from the baking dish.
