Apple Torte With Pine Nuts And Raisins

This Tuscan cake makes the house smell so divine while it bakes.

12 large Golden Delicious apples Juice of 1/2 lemon 3 large eggs 1 1/2 cups sugar, plus more for dusting 8 Tbs unsalted butter, melted and cooled 1/2 cup milk 1 tsp vanilla extract 1 cup cake flour 1 tsp baking powder 1/8 tsp salt 1 tsp grated lemon zest 1/3 cup raisins, soaked in warm water for 30 minutes 1/4 cup pine nuts

Preheat an oven to 375 degrees. Lightly butter a 10-inch 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 1 1/2 cups sugar until creamy. Stir in the butter, milk and vanilla. 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. 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. This recipe yields 8 servings. Nutrition Facts Serving size: 1/8 of a recipe. Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information provided by the recipe author Amount Per Serving Calories 466 Calories From Fat (32%) 147.01 % Daily Value Total Fat 17g 26% Cholesterol 113mg 38% Sodium 139mg 6% Total Carbohydrates 77g 26% Fiber 4g 16% Protein 6g 12% Source Author: n/a Source: Williams-Sonoma at http://www.williams-sonoma.com Author Notes Recipe adapted from Williams-Sonoma Savoring Series, Savoring Tuscany, by Lori De Mori (Time-Life Books, 2001)