Passover Apple and Almond Cake

From www.washingtonpost.com

Damp Apple and Almond Cake
From Feast by Nigella Lawson

Ingredients
3 tart apples, such as Braeburn, Granny Smith or Jonathan
2 tablespoons lemon juice, divided
2 teaspoons sugar
Canola oil or spray to grease pan
8 eggs
3 1/4 cups ground almonds (may be sold as almond meal, which I've found at Whole Foods and My Organic Market)
1 3/4 cups superfine sugar (also known as caster sugar)
1/2 cup slivered or sliced almonds

Method
Peel, core and roughly chop apples. Place in a saucepan with 1 tablespoon of lemon juice and sugar, and bring to a boil over medium heat. You may need a wee bit of water to keep things moist. Cover, reduce heat, and cook for about 10 minutes, or until you can mash apple into a rough puree with a wooden spoon or fork. Remove from heat and allow to cool.
Preheat oven to 350. Grease 10-inch springform pan and line bottom with parchment paper.
In the bowl of a food processor, add eggs, ground almonds, superfine sugar, cooled apple mixture and remaining tablespoon of lemon juice, and whiz until combined. Pour batter into prepared pan, sprinkle with almonds and bake for about 45 minutes. Check after 35 minutes and test doneness with a toothpick inserted in center (should be nearly clean).
Cool for 10 minutes then remove sides of pan. Serve slightly warm. Keeps for about 1 week.