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Apricot Puree:
Cake:
Make Apricot Puree:
Transfer mixture to processor. Add sugar and puree until smooth. (Can be prepared 3 days ahead. Transfer to bowl; cover and chill.)
Make Cake:
Using electric mixer, beat 1/2 cup sugar, egg yolks, oil, orange peel, and 1/3 cup apricot puree in large bowl until mixture is very thick, about 5 minutes. Beat in matzo cake meal and potato starch.
Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form. Gradually add 1/2 cup sugar, beating until whites are stiff but not dry. Fold large spoonful of whites into yolk mixture. Gently fold in remaining whites in 3 additions.
Transfer batter to ungreased 10" diameter springform pan. Bake cake until tester inserted into center comes out clean, about 42 minutes. Cool cake in pan on rack (cake will sink slightly).
Assembly:
Place top layer, cut side up, on plate. Spread bottom layer with 2/3 cup apricot puree. Spread 1/2 cup Chocolate Apricot Frosting (click here for recipe) on cut side of top layer. Place top layer, chocolate side down, on apricot filling.
Spread remaining frosting over top and sides of cake. Chill until frosting sets, at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let stand 1 hour at room temperature before serving.) Garnish with apricots and orange peel, if desired.
Posted by Carole Walberg
Nutritional Info Per Serving: N/A
1 (6-ounce) package dried apricots
1-1/2 cups orange juice
6 tablespoons sugar
1 cup sugar
6 large egg yolks
1/3 cup vegetable oil
1 tablespoon grated orange peel
1/2 cup matzo cake meal
1/2 cup potato starch
6 large egg whites
1/2 teaspoon salt
Combine dried apricots and orange juice in small saucepan. Bring to boil. Cover tightly and simmer over low heat until apricots are very tender, about 15 minutes.
Position rack in bottom third of oven. Preheat oven to 325°F.
Cut around cake sides; remove pan rim. Cut cake horizontally in half to form 2 layers, leaving bottom layer on pan bottom.