I found this Lucy Waverman recipe on the Globe & Mail site. I haven’t had time to make it yet but it looks and sounds great.
“This cake is almost like marzipan (YUM) in texture – soft and very moist. It may be used as a Passover dessert too – just substitute margarine for butter.”
1/4 cup unsalted butter
4 Pink Lady or Gala apples
1/3 cup sugar
3 cups ground almonds
2 teaspoons ground ginger
6 large eggs, separated
1 1/2 cups granulated sugar
2 tbsp grated fresh ginger
2 tbsp. demerara sugar
Preheat oven to 350 F.
Butter a 10 inch spring form pan and line the bottom with parchment paper. Set aside.
Melt butter in a large skillet over medium-low heat. Add apples and toss with 1/3 cup sugar. Cook gently, stirring until apples are coated with butter and softened and juices are syrupy, about 10 minutes.
Combine almonds and ground ginger. In a separate bowl, beat together egg yolks, and 11/4 cups sugar (reserving remainder), with an electric mixture.
Beat for 2 minutes or until very pale and thick, add in grated ginger. Stir in almond mixture and half of the almond mixture including juices. Beat egg whites until stiff, slowly adding the remainder 1/4 cup sugar until thick and glossy (like shaving cream). Fold into the almond mixture.
Scrape batter into a prepared pan, decorate top with remaining apples and sprinkle with demerara sugar.
Bake for 1 hour and 15 minutes, covering the top with parchment paper after abut 50 minutes to keep the top from getting too brown.
Ta da! Enjoy.