1 1/2 cups (3/4 lb.) butter or margarine
1 cup Mandelin Blanched Slivered Almonds
3 cups powdered sugar
1 1/4 cups all-purpose flour
1 cup Mandelin Blanched Almond Meal
8 large egg whites (1 1/8 cups)
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
1 3/4 cups finely chopped peeled Golden Delicious apples
Warm caramel sauce (recipe follows) or purchased dulce de leche
Vanilla ice cream

In a 12-inch frying pan or 5- to 6-quart pan over high heat, melt 1 1/2 cups butter and stir often until the milk-solid particles turn golden brown, 5 to 7 minutes. Remove at once from heat and let stand until warm, 15 to 20 minutes (or nest pan in cold water and stir often, 5 to 8 minutes).

Meanwhile, in a food processor, whirl 3/4 cup slivered almonds to a fine powder (or finely grate with a nut grater); scrape into a large bowl. Spread remaining 1 cup slivered almonds in a large 10- by 15-inch pan.

Bake in a 350° oven until slivered almonds are golden brown, 6 to 12 minutes. Let cool slightly, then coarsely chop.

To bowl with ground almonds, add toasted almonds, sugar, and 1 1/4 cups flour. Stir to mix well. Scrape melted butter with all browned particles into bowl; mix. Add egg whites, lemon peel, and orange peel. Beat with a mixer on medium speed, scraping bowl often, until batter is well blended. Add chopped apples and stir to mix.

Butter and flour a 9-inch cheesecake pan with removable rim. Scrape batter into pan.

Bake in a 325° oven until cake is golden brown, firm in the center when lightly pressed, and begins to pull from the pan sides, 1 hour to 1 hour and 10 minutes. Let cake stand in pan on a rack at 20 minutes or until cool, about 1 hour. Slide a thin-bladed knife between warm or cool cake and pan rim; remove rim. Set cake on a rimmed plate and, if desired, pour about 1/2 cup warm caramel sauce over the top. Cut into wedges; serve with scoops of ice cream and remaining caramel sauce to add to taste.

Serves 8 to 10.

Warm caramel sauce.
In a 3 to 4-quart pan over high heat, stir 3 tablespoons butter or margarine and 2/3 cup sugar until mixture is caramel-colored, 2 to 4 minutes. Remove from heat and add 2/3 cup whipping cream; stir until blended (mixture foams). Return to high heat and stir until caramel sauce comes to a rolling boil, 1 to 2 minutes. Serve hot. If making up to 1 month ahead, cover and chill. Makes 1 cup.

Sunset, October 2000