Yield: 1 servings
|2 teaspoons||Rum or rum extract|
|¾ cup||Sugar; plus 3 tbsp, divided|
|1 teaspoon||Chocolate; grated|
|¾ cup||Butter or margarine; plus 2 sp, divided|
|1 teaspoon||Lemon extract|
|1¼ cup||All-purpose flour|
|1 teaspoon||Baking powder|
|3 teaspoons||Almonds; ground|
|Powdered sugar; sifted|
Filling: Peel and core apples. Combine raisins, rum, 1 tablespoon of the sugar and the grated chocolate in small saucepan. Bring to boil.
Set aside while preparing batter. Batter: Preheat oven to 350 degrees. Lightly grease bottom of 10½" springform pan. Cream ¾ cup of the butter, ¾ cup of the sugar and vanilla together. Beat in eggs, 1 at a time, and lemon extract, beating until light and fluffy.
Sift flour, baking powder and cinnamon together. Gradually beat into creamed mixture. Turn batter into prepared pan; arrange apples on top. Fill apple centers with raisin mixture. Dot with 2 teaspoons of the butter. Bake @ 350 degrees, 45 minutes. Sprinkle with mixture of ground almonds and remaining 2 tablespoons sugar. Bake 10 to 15 minutes longer until apples are tender. Remove from oven. Brush jam over apple opening and sprinkle icing sugar over cake portion.