penguin
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 Thu, Apr 14 2016, 1:55 pm
I found this in Woman's Day, & thought it looked good. Wondering how much potato starch we would use (& if we should bother : )
Almond Apricot Cake – 12 servings
35 minutes baking, 1 hours (plus 45 min cooling time)
12 oz sliced almonds (abt 3 ½ c)
3 TBSP matzo cake meal
8 large eggs, separated, room temp
1c plus 4 TBSP sugar
1 tsp grated orange zest
1 tsp lemon zest
2 TBSP fresh lemon juice
½ tsp almond extract
pinch kosher salt
1 lb dried apricots
1. Heat oven to 350. Coat 2 9 in round cake pans w cooking spray. Line bottoms with parchment paper, spray the paper. In a food processor, process 8 oz (2 ½ c) almonds and cake meal until finely g. On a baking sheet, lightly toast remaining almonds, set aside.
2. Beat egg yolks. Gradually beat in 1 c sugar until combined. Increase speed and beat until batter leaves a trail for 5 seconds, 4 to 5 minutes. Beat in orange & lemon zests & extrat. Fold in nut mixture in 3 steps, until fully incorporated.
3. In a clean, dry bowl, beat whites with salt til foamy. Increase spead until soft peaks form. Gradually add 2 TBSP sugar & beat until stiff but not dry. Stir half the whites into yolk mixture, then fold in remaining whites until no streaks, being careful not to overfold.
4. Divide batter into 2 pans, bake until pic in center comes out dray, 23-25 minutes. Let cool completely in pans.
5. Meanwhile, place apricots in small saucepan, add lemon juice & remainin2 TBSP sugar. Cover w water (~2 c) & bring to boil. Reduce heat & simmer til plump & nearly all liquid evaporates, abt 20 minutes. Transferto food processor& puree til smooth.
6. Invert one cake layer onto serving platter. Spread3/4 c apricot puree on top, add layer, spread remaining mixture on top & sides. Press sliced almond on sides.
Serving 362 calories, 16.5 g fat, 124 mg cholesterol, 79 mg sodium, 29 g carbohydrate, 3 g fiber
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