4 med. cooking apples (Granny Smith)
1/2 c. granulated sugar
2 c. water
2 tbsp. lemon juice
Vanilla wafer or bread crumbs

CAKE BATTER:

3 eggs, separated
1/2 c. butter, soft
2/3 c. granulated sugar
1/2 c. pulverized blanched almonds
2/3 c. all-purpose flour

ICING:

2/3 c. powdered sugar
2 tsp. cream or milk
2 to 3 tbsp. hot water
1 tsp. almond extract

TIPS: You may use apples unpeeled, if desired.

Pare the apples. Cut in halves. With a melon baller or round measuring spoon, scoop out the seedy centers.

In a saucepan, bring to a boil the 1/2 cup sugar, water and lemon juice. Add the apples. Simmer 8 minutes or until apples are just barely tender. Drain apples.

Butter an 8-inch square cake pan. Dust heavily with crumbs. Place apples, cut side down into the pan. In a clean dry bowl, whip the egg whites until stiff; set aside.

In another bowl (without washing beaters) cream the butter and 2/3 cup sugar. Add egg yolks, almonds and flour. Mix until smooth. Dough will be stiff. Mix in beaten egg whites until smooth, using rubber spatula. Spread batter over apples in pan. Bake at 350 degrees for 25 to 30 minutes or until golden.

Mix together icing ingredients. Drizzle over the hot cake. Serve warm or cooled. One 8-inch square cake.