Torta della Nonna (Fruit Crumble Cake)

A recipe contribution from Robert Moore, at Pastaman in Halifax, Nova Scotia.

Ingredients

• 1/3 cup sugar
• 6 tbsp Unsalted butter at room temperature, plus 1 tbsp for pan 
• 1 Extra large egg
• 1 tsp Baking powder
• ¾ cup ground almonds
• 2 cups all purpose flour
• 4 Golden delicious apples, peeled, cored and grated
• 1/3 cup raisins, soaked in dry white wine to cover for about 30 minutes and drained 
• 1/3 cup pine nuts
• 18 Amaretti (Italian macaroons)
  

Method

1. Preheat oven to 350F (180C). 
2. Using a food processor fitted with a metal blade, cream together the butter and sugar until soft and fluffy. 
3. Add the egg, baking powder, ground almonds and flour. Process with brief pulses until crumbly.
4. In a bowl mix together the apples, raisins, pine nuts, jam, and amaretti.
5. Coat an 8 inch (20 cm) springform pan with the 1 tbsp butter. 
6. Cover the bottom and side with two thirds of the crumbled dough, patting it firmly and evenly. 
7. Fill the shell with the apple mixture and sprinkle the top with the remaining crumbly dough.
8. Bake in the preheated oven until set and the crust is golden, about 1 hour. If the crumble starts to brown too much, cover the pan loosely with aluminum foil. 
9. To serve, remove the pan sides and slide onto a platter. Serve warm or at room temperature.
   

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