Ingredients Jump to Instructions ↓

  1. Light vegetable oil-spray 5 Apricot halves

  2. -(from an 8 1/4 oz can) 1 c Sifted flour

  3. 2 tb Poppy seeds

  4. 1 ts Baking powder

  5. 1/4 ts Salt

  6. 1 c Granulated sugar

  7. 1 ts Vanilla extract

  8. 5 Whites of large eggs,

  9. -at room temperature 2 tb Freshly sqeezed lemon juice

  10. 1 c Confectioner's sugar

  11. 1. Heat oven to 350 degrees. Spray the interior of a 10-inch bundt pan

  12. 2. Puree the apricot halves to a smooth consistency in a food processor or blender. (There should be about 3 rounded tablsepoons.) In a bowl, stir gotether the flour, poppy seeds, baking powder and salt until well-combined.

  13. 3. Transfer the apricot puree to a large mixing bowl. Turn mixer to medium-high and gradually add

  14. 3/4 cup of the granulated sugar, producing a thick, pale mixture that resembles beaten egg yolk. Turn miser to low and add

  15. 1/4 cup water and the vanilla. Gradually add the flour mixture, continuing to beat until incorporated.

  16. 4. Using clean beaters, beat the egg whites at medium-high speed until thick. Gradually add the remaining

  17. 1/4 cup sugar, beating until stiff peaks form and meringue looks glossy.

  18. 5. Stir 1/3 of the meringue mixture into the batter to lighten it, then fold in the remainder. Place in the oven & bake until a tester comes out clean and the center of the cake springs back to the touch, about 25 minutes. Transfer to a rack and cool for 30-40 minutes.

  19. 6. In a small bowl, make a glaze by whisking together the lemon juice &

  20. confectioners' sugar. Set aside for 5 minutes. Remove cake from the pan, place on the rack over a pan and spoon glaze over cake. If desired, garnish each serving with sliced apricots.


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