6 ounces dried apricots
1-½ cups apple juice
2-¼ cups sugar
9 eggs, separated
1¹/3 cups matzah cake meal
1 cup ground almonds
1 teaspoon salt
Sugar
Preheat the oven to 350 degrees.
In a small saucepan, combine the apricots, apple juice, and ½ cup of the sugar. Bring to a boil and simmer until tender, 5 to 10 minutes. Cool. Strain ¹/3 cup of the liquid and reserve. Purée the remaining apricot mixture and set aside.
In the bowl of an electric mixer, beat the eggs yolks with 1-¼ cups of the sugar until light in color and texture. Add I cup of the apricot Purée and blend thoroughly. In a small bowl, combine the matzah cake meal, almonds, and salt. Add to the egg yolk mixture alternately with the reserved ¹/3 cup liquid from the apricots.
In a large mixing bowl, beat the egg whites until soft peaks form. Add the remaining ½ cup sugar and beat until stiff. Fold one quarter of the meringue into the batter to loosen it. Add the remaining meringue, folding in gently until blended. Bake in a 10-inch tube pan for 55 minutes, or until the cake springs back to the touch and a toothpick inserted in the center comes out dry. Remove from the oven immediately; invert the pan and cool it. Loosen the cake from the sides and center of the pan with a sharp knife and unmold onto a cake plate. Serve plain or sprinkle with pulverized or powdered Passover sugar.
Tags: Desserts, kosher for passover recipes, Passover Recipes, recipes for passover
Tierra Sur
Finding new wines for the wine lover is challenge number one. Finding new wines that taste great and are priced for every-day consumption is an even greater challenge. The Yogev line of Israeli wines has been providing wine lovers with quality wines that are priced for weeknight meals and not only special occasions.
