Directions

1. 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).

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

3. In a bowl, mix almond flour, 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.

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

5. 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 for 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.

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.