Apricot Sponge Cake-Passover

By stancec44

Ingredients

• 6 oz. dried apricots
• 1 1/2 c. apple juice
• 2 1/4 c. sugar
• 9 eggs, separated and at room temperature
• 1 1/3 c. matzo cake meal
• 1 c. ground almonds
• 1 tsp. salt
• Powdered sugar if desired (not per Bruce)

Details

Servings 8

Preparation

Step 1

Preheat oven to 350.

In a small saucepan, combine the apricots, apple juice, and 1/2 c. of the sugar. Bring to boil and simmer until tender, 5-10 minutes. Cool. Strain off 1/3 c. of the liquid and reserve. Puree the remaining apricot mixture and set aside.

In the bowl of an electric mixer, beat the egg yolks with 1 ¼ c. of the sugar until light in color and texture. Add 1 c. of the apricot puree and blend thoroughly. In a small bowl, combine the matzo cake meal, almonds and salt. Add to egg yolk mixture alternately with the reserved 1/3 c. liquid from the apricots.

In a large mixing bowl, beat the egg whites until soft peaks form. Add the remaining ½ c. sugar and beat until stiff. Fold ¼ c. of the whites into the batter to loosen it. Add the remaining meringue, folding in gently until blended. Bake in a 10-inch tube pan for 55 minutes or until the cake springs back to the touch and a toothpick inserted in the center comes out dry. Remove from the oven immediately; invert the pan and cool it. Loosen the cake from the sides and center of the pan with a sharp knife and unfold onto a cake platter. Serve plain or sprinkle with pulverized or powdered Passover sugar