Ingredients

Light vegetable oil spray
5 apricot halves (from 8 1/4 ounce can)
1 C. cake flour, sifted
2 Tbsp. poppy seeds
1 tsp. baking powder
1/4 tsp. salt
1 C. granulated sugar
Whites of 5 large eggs at room temperature
2 Tbsp. fresh squeezed lemon juice
1 C. confectioner’s sugar

Cooking Instructions

Heat oven to 350 degrees. Spray the interior of a 10 inch bundt pan once lightly with the vegetable oil spray. Puree the apricot halves to a smooth consistency in a food processor or blender. (Should yield about 3 rounded Tbls.) in a bowl, stir together the flour, poppy seeds, baking powder and salt until well combined. Transfer the apricot puree to a large mixing bowl. Turn the mixer to medium-high and gradually ad 3/4 C. of the granulated sugar, producing a thick, pale mixture that resembles beaten egg yolk. Turn the mixer to low and add 1/4 C. of water and vanilla. Gradually add the flour mixture, continuing to beat until incorporated. Using clean beaters, beat the egg whites at mediumhigh speed until thick. Gradually add the remaining 1/4 C. of sugar, beating until stiff peaks form and the meringue looks glossy. Stir 1/3 of the meringue mixture into the batter to lighten it, then fold in the remainder. Pour batter into bundt pan. Place in the oven and 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 to 40 minutes. In a small bowl, make a glaze by whisking together the lemon juice and confectioner’s sugar. Set aside for 5 minute. Remove cake from the pan, place on rack over pan and spoon glaze over cake. If desired, garnish each serving with sliced apricots.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)