APPLE and APRICOT CAKE (an old family recipe)

This cake is simply out of this world delicious.  I got the recipe from my friend Roz and it is wonderful topped with a dab of whipped cream or a scoop of vanilla ice cream and a spoonful of apricot puree for dessert or served plain with your afternoon cup of tea.  Rather than flour, this cake is made with matzo meal and Roz got the recipe from her grandmother who made it especially for Passover but I think it is good any season of the year.

Preheat oven to 350 degrees

Grease a 9” spring cake pan and set aside

Separate 3 large eggs and set aside (eggs should be at room temperature)

In a medium bowl combine and toss together

5 medium to large tart apples (McIntosh or Granny Smith work well) peeled, cored and sliced thin like you would for a pie

8 dried apricots coarsely minced

1/4 cup granulated sugar

1 rounded Tbsp. brown sugar

1 1/2 tsp. lemon juice from fresh lemon

1 tsp. cinnamon

1/4 tsp. all spice

Toss well to coat and set aside

In another mixing bowl combine

3/4 cup matzo meal

3/4 cup granulated sugar

1/3 cup melted shortening (or you can use vegetable oil)

3 egg yolks with 1 Tbsp. cold water beaten until lemony

2 tsp. vanilla extract

2 tsp. finely grated lemon zest

Beat until creamy smooth

Beat egg whites with

1/4 tsp. salt until stiff peaks form and stir

1good spoonful of egg white into batter

Gently fold in the rest of the egg white until thoroughly combined

Spread 1/2 of the cake batter in prepared pan

Evenly spread apple and apricot mixture over the top

Spread remaining batter over the top of the apple and apricot mixture

Set aside

In a small bowl combine

1/2 cup finely chopped walnuts or pecans

1 tsp. granulated sugar

1 tsp. brown sugar

1 tsp. ground cinnamon

Pinch of ground nutmeg (about 1/8 tsp.)

Toss well to combine and sprinkle evenly over top of cake batter

Bake 350 degrees for 50 minutes to 1 hour or until done.  Remove from oven

and place on wire rack to cool.  When partially cool (about 15 min.) invert on

cake plate and remove from pan.  Top with a simple glaze and finish cooling.

Slice in wedges and serve. Serve plain or with a whipped cream topping or

a scoop of vanilla ice cream and a spoonful of apricot puree.