Apple Kuchen

Preheat oven to 425 F Spray 10 Springform Pan generously (assure tight fitting ring) FILLING In saucepan, to coarsely chopped apples, add ½ C sugar (reserve 2 tbsp), spices, rum and 1 C of sliced roasted almonds. Cook until apples are soft but not sauce and some of the liquid cooks off. Mix reserved sugar and 1-2 tablespoonfuls of flour, mix well. Add to thicken. Second tablespoon of flour can be added if liquid is present. Set aside. Base Place 1 C Flour 1/3 Sugar 1/3 C Margarine ½ tsp Cardamom (optional) base ingredients in bowl, using pastry knife, mix together until small crumbs form. Lightly pat into bottom of pan and up half way up sides of greased springform pan. (HINT- place a plastic bag over hand to make pressing easier)Bake in prepared oven for 20 minutes, set aside. Using food processor, combine, Ricotta Cheese,Vanilla,eggs,Sugar,15 ml flour, Lemon Juice. Mix until creamy Spoon apple mixture onto filling. Sprinkle with reamining 240 ml of roasted almonds. - Bake at 425 degrees F for 15 minutes, reduce heat to 350 degrees F for an additional 30-40 minutes until golden brown and firm. Test with knife in centre. (Check at 15 minutes, cover with foil if browning too quickly). - Remove from oven, place on rack. - Heat apple jelly in microwave until bubbles form (approx 1 min on high) add ginger mix well. Cool slightly, pour over warm cake while still in ring. Allow to set for 20 minutes before removing ring. Cool in pan for 30 minutes before removing ring 12 Servings