Combine the butter, sugar, and salt in a mixing bowl and beat until soft and light, either by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the paddle. Beat in the eggs, one at a time, beating well between each addition. Combine the flour and baking powder and sift once. Stir the flour mixture into the batter. Spread the batter evenly in the bottom of a buttered and paper-lined
Peel, halve, and core the apples. Cut each half into 3 or 4 wedges and arrange the wedges on their sides, overlapping slightly, on the batter, about
Cool the torta in the pan for 5 minutes, then unbuckle the sides of the springform pan and slide it off the base, still attached to the paper, to cool on a rack.
After the torta has cooled completely, run a knife or spatula between the torta and the paper, slide the torta from the rack onto a platter, and pull off the paper.
Keep the torta loosely covered at room temperature.
© 1990 Nick Malgieri. All rights reserved.