Apple Cake

Makes one 8 inch tart
4 to 5 Granny Smith apples—peeled, cored, quartered and thinly sliced
1 tablespoon fresh lemon juice
1 cup sugar
¾ cup plus 3 tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of kosher salt
3 large eggs
¼ teaspoon pure almond extract
Confectioners’ sugar & freshly grated nutmeg

1. Preheat the oven to 350°.
2. Grease the bottom and side of an 8-inch spring-form pan generously.
3. In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.
4. ​ In a small bowl, whisk the flour with the cinnamon, ground nutmeg and salt. Set aside.
5. In a medium bowl, using an electric mixer with a whisk, beat the eggs with the almond extract and the remaining ¾ cup plus 2 tablespoons sugar at until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes.
6. Add the dry ingredients and whisk together until the batter is smooth.
7. Arrange the apples in the prepared pan in even layers of concentric circles. Use the smaller pieces for the center.
8. Pour the batter evenly over them. Tap it lightly to settle the batter. Let stand for up to 10 minutes to allow the batter to penetrate the layers of apples.
9. Bake the cake for about 1 hour, until it is golden and crisp on top and a cake tester inserted in the center comes out clean. Transfer to a rack and let rest for 15 minutes. Unmold and transfer to a serving platter.
10. Dust with confectioners’ sugar and then with freshly grated nutmeg.