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Apricot Cake, Golden (P, KLP)
Source: Patricia Connell in Bon Appetit Magazine, April, 1985
Serves: 14

6 eggs, separated, room temperature
2/3 cup sugar
2 tablespoons fresh orange juice
1-1/2 tablespoons grated orange peel
6 tablespoons matzo cake meal
2 tablespoons potato starch
1/4 teaspoon salt

Apricot-Wine Glaze:
1/2 cup finely chopped dried apricots
1/4 cup dry white Passover wine
1 cup apricot jam
1/2 cup dry white Passover wine
1 tablespoon honey
2 teaspoons grated orange peel
1 teaspoon grated lemon peel
1 teaspoon fresh lemon juice
3/4 cup sliced almonds, lightly toasted

Make Cake:
Preheat oven to 350°F.

Using electric mixer, beat yolks and 1/3 cup sugar until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes, Stir in orange juice and peel. Gradually sift cake meal and potato starch over mixture, folding gently.

Using clean, dry beaters, beat whites and salt until soft peaks form. Add remaining 1/3 cup sugar 1 tablespoon at a time and beat until stiff but not dry. Stir 1/4 of whites into yolk mixture to lighten, then fold in remaining whites.

Spread batter evenly in ungreased 10" springform pan. Bake until top is golden brown and cake springs back when lightly pressed, about 30 minutes. Immediately invert pan on rack. Cool cake completely in pan.

Make Glaze:
Combine apricots and 1/4 cup wine in heavy small saucepan. Let stand until wine is absorbed, stirring occasionally, bout 1 hour.

Add all remaining ingredients, except almonds, to apricots. Simmer until reduced to 1-3/4 cups, stirring occasionally, 8-10 minutes. Cool to lukewarm.

Run knife around side of cake; remove springform. Cut cake into two layers, using long serrated knife. Slide spatula under cake to release from pan bottom. Transfer bottom layer to large platter.

Spread with 1/3 of glaze. Top with second layer and spread with 1/3 of glaze. Brush remaining glaze onto sides of cake. Press almonds into glaze around sides and upper edge of cake. Cover cake loosely. Let stand at least 1 hour before serving, to absorb glaze.

Posted by Carole Walberg

Nutritional Info Per Serving: 177 Calories; 6g Fat (29.1% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 80mg Cholesterol; 72mg Sodium.
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 Fat; 1-1/2 Other Carbohydrates.