Torta di Mele e Mandorle all'Olio

We are heavily into apple season here in the Midwest. It is one of my favorite times of year to cook. The local farmers' markets are teaming with a multitude of great produce, but the apples are really starting to stand out. It is amazing to see the variety that is available to the Chef. We are no longer constrained by the usual mass-market options. Heirlooms rule at the farmers' market. The shapes, sizes, colors, and names just make you smile.

One apple that I look forward to every year is the Honeycrisp. It seems to be a perfect package. It is tart, sweet, and crisp yet yielding. They are a great option for baking. They make an incredible pie that is tender and heavily perfumed with the purest essence of APPLE. After I have made my quota of yearly apple pies, I like to find other ways to use this apple. One of my favorite recipes is an Italian Apple and Almond Cake that is made with Extra Virgin Olive Oil. This recipe is my variation of the Italian classic. If you haven't used olive oil in your baking, you must try this recipe. It will transport you to the mountains of Italy where Grandmothers have been baking variations of this cake for centuries. You must plan ahead a little, as this cake is better if allowed to rest for a day before serving.

Torta di Mele e Mandorle all'Olio

3/4 cup raisins

1/4 cup rum

2/3 cup extra virgin olive oil

1 cup light brown sugar

3 large eggs

1 tablespoon apple cider vinegar

1 teaspoon vanilla

1 teaspoon almond extract

2 1/3 cups all-purpose flour

1/2 cup almond flour

1 teaspoon cinnamon

1 1/2 teaspoons baking soda

1/2 teaspoon sea salt

1 pound Honeycrisp apples, diced small

1/2 cup sliced almonds

1/4 cup powdered sugar

Place oven rack in center of the oven. Preheat oven to 350 degrees. Grease an 8 inch spring-form pan.

Place raisins and rum in small bowl and let sit for 20 minutes.

Place oil and sugar together in the bowl of a standing mixer. Beat with paddle attachment until just combined. Increase speed to medium and begin to add the eggs, one at a time. Scrape the sides of the bowl after each egg. Continue beating, the mixture should have the consistency of mayonnaise. Add the vinegar, vanilla, and almond extract. Mix thoroughly.

In another bowl combine the flour, almond flour, cinnamon, baking soda, and salt. Mix together with a whisk until evenly blended.

With mixer on low, add dry ingredients to oil mixture. When almost combined, add apples and raisins, with the rum. Blend thoroughly, it is OK if some of the apple gets smashed by the beater.

Spread batter into prepared pan. Smooth surface and top with sliced almonds. Gently press almonds into surface so that they all stick to the cake. Bake for 1 hour. Test doneness with a wooden skewer, it should come out clean. If not, continue cooking in 5 minute intervals until done.

Remove from oven and cool on a rack for 10 minutes. Remove the collar from the pan and cool the cake completely. Once cool, wrap loosely and allow to sit for 1 day. This will help the cake to develop deeper flavor. Before serving, liberally dust the top of the cake with powdered sugar.

Serve the cake with strong coffee, tea, or as the Italians do, a glass of Vin Santo.