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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Flourless Apple-Almond Pie Cake Recipe

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This recipe for Flourless Apple-Almond Pie Cake, by , is from The Hope Legacy Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Maureen Sullivan Romagnoli


Butter (for the pan)
6 oz. almond paste
5 Tbsp. unsalted butter, melted
3 eggs, at room temperature
tsp. salt
1 lemon, grated rind
2 medium apples
2 Tbsp. sugar
Confectioners' sugar (for sprinkling)

Set the oven at 350. Butter a 9-inch pie pan.
Break the almond paste into small pieces.
In a mixer on low speed, beat the almond paste, add 4 Tbsp. of the butter, and beat until the mixture is smooth and there are no lumps, scraping down the sides of the bowl.
Add the eggs, one at a time, beating well after each addition.
Add the salt and lemon rind and beat on medium-high for 30 seconds.
Transfer the almond mixture to the pan, spreading it evenly.
Quarter and core the apples; cut each quarter into 4 wedges.
Place the slices, overlapping in a circle, on the almond batter, without letting them touch the edges of the pan. Fill in the center with apples.
Brush the top with the remaining 1 or more tablespoons of butter and sprinkle with sugar.
Bake the cake for 40 to 45 minutes, or until it is firm to the touch and apples are tender when pierced with a fork.
Set on a wire rack to cool. Sprinkle with confectioners' sugar.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
1 hour, including baking.




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