¼ c sliced almonds for garnish
¼ c melted unsalted butter or
nondairy margarine for pan
1 c sugar, plus more for pan
1 ½ c diced dried apricots
Zest and juice of 1 small lemon
2 tsp ground cinnamon
½ tsp nutmeg
¼ tsp cloves
8 large eggs, separated
½ tsp salt
¼ c apricot jam
10 inch sauce pan
Passover Powdered Sugar
1 tbsp Passover potato starch
1 c sugar
In the bowl of a food
processor, combine potato starch and sugar.
Process until very powdery and resembles powdered sugar, about two
minutes. Let sugar settle for about one
minute before removing
Makes about 1 cup
Preheat the oven to 325 F.
Place whole nuts in a single
layer on a foil-lined baking sheet and sliced nuts in a single layer on another
baking sheet.
Toast nuts until golden
and
aromatic, five to eight minutes. Shake
the pans halfway through toasting to make the pans halfway through toasting to
make sure nuts brown evenly. Set aside
to cool.
Brush a 10 inch spring form
pan with melted butter or margarine, sprinkle with sugar and tap out
excess. Set aside.
Place ¼ c sugar, whole almonds
and apricots in the bowl of a food processor; process until finely chopped, one
to two minutes. Add lemon zest, cinnamon,
nutmeg, and cloves and pulse to blend.
Set aside.
In the bowl of an electric
mixer, fitted with whisk attachment, whisk egg yolks and ½ cup of the sugar on
high speed until light and fluffy.
Transfer to a large bowl. Set
aside.
In the bowl of an electric
mixer, fitted with the whisk attachment, beat egg whites with salt and lemon
juice until frothy. Slowly add ¼ c
sugar, and continue whisking until peaks are stiff by not dry.
Fold beaten egg whites into
egg yolks.
Add apricot and almond
mixture, and fold in until just combined.
Pour batter into prepared pan and bake for about 50-60 minutes, until
golden brown and a wooden pick inserted into the middle of the cake comes out
clean. If necessary, cover torte lightly
with foil to avoid burning. Transfer to
a wire rack to cool for 10 minutes. Run
a knife around the edge of the torte and release from pan. Allow to cool completely on wire rack.
Place apricot jam in a small
saucepan over medium heat, and bring to a boil.
Remover from hear, and strain.
Brush onto cooked torte. Sprinkle
with sliced almonds and powdered sugar.