2 c. flour
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. butter
1 c. sugar
1/2 c. (6 oz.) apple jelly
1/2 c. sliced almonds
2 lg. eggs
1 tbsp. lemon juice
1 tsp. vanilla
1/2 c. finely chopped almonds
2 Granny Smith apples, peeled, cored and cut into thin wedges (2 1/2 c.)
Confectioners' sugar as garnish

Place rack at lowest position; preheat oven to 350 degrees. Grease 9 inch springform pan. Mix flour, cinnamon and nutmeg. In a large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in eggs, one at a time, then lemon juice and vanilla. Stir in flour mixture and chopped almonds until well blended. Measure out 2/3 cup batter and set aside. Spread remainder in bottom of prepared pan. Starting 1/4 inch from the edge of pan, arrange about 1 1/2 cups of the apples in a circle, slightly overlapping. Form another circle on top into remaining apples, starting 1/2 inch from center of pan.

Meanwhile, melt 1/4 cup jelly and brush over apples. Drop teaspoonfuls of the reserved batter around outside edge and spread with back of spoon to make a 1/2 inch border. Fill center of torte with remaining batter. Arrange some sliced almonds in center. Sprinkle remainder over border. Bake 1 hour or so until golden. Cool in pan on rack 15 minutes. Remove pan sides. Melt remaining 1/4 cup jelly and brush apples again. Cool completely on rack. Sprinkle border and center with confectioners' sugar. Makes 12 servings.