Almond and dried-apricot cake
This is a very moist cake with an addictive taste, so you'll find it hard to stop eating.
This is a very moist cake, meaning it is very hard to cut it into straight and elegant pieces. But its taste is addictive and you'll find it hard to stop eating. You will need a round 22 cm. spring-form pan.
200 gm. dried apricots, cut into cubes of about 1/2 cm.
1/3 cup water
4 eggs at room temperature
a pinch of salt
1 cup sugar
2 tbsp. vanilla sugar
250 gm. unroasted almonds, ground into powder
200 ml. 15% sour cream
1 tbsp. lemon juice + thinly grated zest of 1 lemon
1/2 cup matza meal
1/2 tsp. baking powder
In a small pot, bring the apricots almost to a boil with the water. Cover and cook on a low flame for about 5 minutes. Remove from the flame and cool (if you're in a hurry - in the refrigerator or freezer).
In a bowl beat the eggs with the salt, the sugar and the vanilla sugar, into a light-colored and very foamy mixture (at least 5 minutes of whipping with an electric mixer).
Add the cooked apricots and other ingredients to the egg mixture, and fold in gently with a spatula, until the mixture is uniform.
Transfer the batter into a pan greased with butter and bake at 160 degrees centigrade until a toothpick inserted into the center comes out clean (about 45 minutes). Cool outside the oven, preferably on a rack.
Once the cake has cooled, insert a sharp knife between it and the sides of the pan and carefully remove it.