1½ cups pecans, toasted
2 Pink Lady apples (160g each)
1 tblsp lemon juice
25g unsalted butter, chopped
¾ cup caster sugar
6 eggs, separated
1 tsp vanilla extract
1 tsp mixed spice
1 tsp ground cinnamon
Icing sugar mixture, to decorate
Whipped cream, to serve
Grease a 22cm round springform pan. Line base and side with baking paper, extending paper 2cm above pan edge.
Process pecans in a food processor until finely crushed.
Peel and core apples. Cut into 2cm pieces. Place in a large bowl with juice. Toss to coat.
Melt butter in a medium, non-stick frying pan over a medium to high heat. Add apples, 2 tblsps water and ¼ cup of the sugar. Cook, stirring occasionally, for about 7 minutes, or until tender. Remove. Cool slightly.
Beat egg yolks, vanilla and ¼ cup of the remaining sugar in a small bowl of an electric mixer until pale and creamy. Transfer to a large bowl. Fold in pecans, mixed spice and cinnamon until just combined. Fold in apple mixture.
Beat egg whites in same, clean bowl of electric mixer until soft peaks form. With motor operating, gradually add remaining sugar, 1 tblsp at a time. Beat until sugar is dissolved.
In two batches, gently fold into pecan mixture until just combined. Pour into prepared pan. Smooth over top.
Cook in a moderately slow oven (160C) for about 55 minutes, or until golden brown. Remove. Stand in pan 15 minutes before removing.
Dust sifted icing sugar over warm or cold torte. Serve with cream.