Yield: 12 servings
Measure | Ingredient |
---|---|
\N \N | Light vegetable oil-spray |
5 \N | Apricot halves (from an 8 1/4 oz can) |
1 cup | Sifted flour |
2 tablespoons | Poppy seeds |
1 teaspoon | Baking powder |
¼ teaspoon | Salt |
1 cup | Granulated sugar |
1 teaspoon | Vanilla extract |
5 \N | Whites of large eggs, at room temperature |
2 tablespoons | Freshly sqeezed lemon juice |
1 cup | Confectioner's sugar |
1. Heat oven to 350 degrees. Spray the interior of a 10-inch bundt pan once lightly with the vegetable oil spray. 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 ¾ cup of the granulated sugar, producing a thick, pale mixture that resembles beaten egg yolk. Turn miser to low and add ¼ 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 ¼ cup sugar, beating until stiff peaks form and meringue looks glossy. 5. Stir ⅓ 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.