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
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.