Apple Torte with Cranberries and Raisins
|Golden delicious apples||2 Large|
|Lemon||1⁄2 , juiced|
|Sugar||2 Cup (32 tbs) (1/2 Cup Extra For Dusting)|
|Unsalted butter||8 Tablespoon, melted and cooled (1 Stick)|
|Milk||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon (You May Also Use Cranberry Extract)|
|Cake flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Grated lemon zest||1 Teaspoon|
|Raisins||1⁄3 Cup (5.33 tbs), soaked in warm water for 30 minutes|
|Fresh cranberries||1⁄2 Cup (8 tbs)|
Preheat an oven to 375°F.
Lightly butter a springform pan, then dust with flour, tapping out the excess. Peel the apples, halve and core them, and then slice thinly. Place in a bowl and toss with the lemon juice to prevent discoloration. Set aside.
In a bowl, whisk together the eggs and the sugar until creamy. Stir in the butter, milk and cranberry extract. Sift the flour into a separate bowl and stir in the baking powder, salt and lemon zest. Using a wooden spoon, gradually incorporate the egg mixture. Drain the raisins and add to the batter along with the pine nuts. Pour the batter into the prepared pan. Arrange the apple slices in concentric circles over the surface. Sprinkle with sugar.
Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Transfer the pan to a wire rack and let cool completely, then release the pan sides and slide the cake onto a serving plate. Dust the top of the cake with sugar. Cut into wedges to serve.