Preheat the oven to 375 degrees. Butter a 10 inch springform baking pan.

Place the amaretti cookies in a large plastic bag and seal. With a rolling pin, cursh the amaretti into small crumbs. Press the crumbs into the bottom and sides of the pan.

Stir the yeast into the warm milk until dissolved.

In a large bowl or in the bowl of an electric mixer, beat the butter with 2/3 cup of the granulated sugar. Add the eggs, one at a time, and beat until they are pale yellow and thick. Beat in the flour and the yeast mixture. When well incorporated, add the plumped raisins or cherries, the almonds, and the lemon zest. With a large spatula, fold in three quarters of the apples.

Pour the batter into the buttered pan and smooth the top evenly with the spatula. Arrange the remaining apples over the batter, and sprinkle with the remaining granulated sugar.

Bake for 40 to 50 minutes, or until the cake is golden brown and the sides begin to come away from the pan. Cool to room temperature. Remove the cake from the pan, place on a nice serving dish, and sprinkle the top with confectioners' sugar.