Poppy-Seed Cake With A

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

2 tb Poppy seeds

1 ts Baking powder

1/4 ts Salt

1 c Granulated sugar

1 ts Vanilla extract

5 Whites of large eggs,

-at room temperature 2 tb Freshly sqeezed lemon juice

1 c Confectioner's sugar

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

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.

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

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

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

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

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

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.

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

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.