Ingredients
For the cake:
- 6 large eggs
- pinch salt
- 1 ½ cups sugar
- 1 Tbsp orange blossom water
- 3 Tbsp olive oil
- ½ cup potato starch
- ½ cup Passover cake meal or almond flour
- zest of 1 lemon
- zest of 1 orange
- ½ cup flaked almonds, to serve
For the apricot compote:
- 1 (410 g/14 oz) tin apricots in syrup, drained
- 1 Tbsp sugar
- splash of water (5-10 ml/1-2 tsp)
Instructions
- To make the apricot compote: Drain the tin of apricots, saving the syrup in a pouring jug.
- Put the drained apricots in a saucepan with 1 Tbsp sugar and a splash of water.
- Cook on a low flame, covered, for 30 minutes, checking regularly and giving a stir so that it does not burn on the bottom.
- Once the apricots have begun to break down, use the back of a fork to smash them down to create the compote. Leave to one side until ready to use.
- To make the cake: Preheat the oven to 350°F/175°C.
- Separate the eggs, putting the yolks into one bowl and the whites into another.
- Whisk the whites with a pinch of salt until they form stiff peaks, and leave to one side.
- Whisk the yolks with the sugar, oil and orange blossom water, preferably with an electric whisk, until pale and fluffy.
- Gently fold in the whites bit by bit with a large metal spoon, being gentle to keep the air in.
- Sieve the cake meal and potato starch into the cake batter, add the fruit zest and fold it into the rest of the mixture.
- Grease a 9-inch cake tin and pour the mixture in.
- Place gently into the oven and cook for 45 minutes. Check that it is cooked by inserting a skewer to ensure that it comes out clean. Once cooked, take out the oven and let cool for at least 30 minutes until it is room temperature.
- Gently take the cake out of the tin. Using a skewer, gently poke approx 8-10 holes into the cake before sprinkling the flaked almonds on top. Then drizzle over the tinned apricot syrup, letting it soak into the cake ideally for 1-2 hours before serving.
- Serve with the apricot compote.
Notes
- Ideally, the syrup should be left to soak the cake for 1-2 hours before eating.
- The cake can be stored in an airtight container for a few days but hold off pouring on the syrup until the day of serving.
- Prep Time: 20 minutes + 1 hour 30 minutes soak time
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday