Orange Apricot Layer Cake with Chocolate Frosting
Here’s a great flourless cake for Passover, any other occasion or gluten free diet.
Yield: 12 servings.
Ingredients for Apricot Puree:
1 (6 oz.) package dried apricots
1 ½ cups orange juice
6 Tablespoons sugar
Ingredients for Cake:
1 cup sugar
6 large egg yolks
1/3 cup canola oil
1 Tablespoon grated orange peel
½ cup matzo cake meal
½ cup potato starch
6 large egg whites
½ teaspoon salt
Ingredients for Frosting:
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
½ cup (1 stick) unsalted pareve margarine
Dried apricots, cut into triangles (optional)
Grated orange peel (optional)
Directions for apricot puree: Combine dried apricots and orange juice in small saucepan over low heat until apricots are very tender, about 15 minutes. Transfer mixture to processor. Add sugar and puree until smooth. (Can be prepared 3 days ahead. Transfer to bowl; cover and chill.)
Directions for Cake: Position rack in bottom third of oven. Preheat oven to 325° F. Using electric mixer, beat ½ cup sugar, egg yolks, oil, orange peel and 1/3 cup apricot puree in large bowl until mixture is very thick, about 5 minutes. Beat in matzo cake meal and potato starch. Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form. Gradually add ½ cup sugar, beating until whites are stiff but not dry. Fold large spoonful of whites into yolk mixture. Gently fold in remaining whites in 3 additions.
Transfer batter to ungreased 10-inch-diameter springform pan. Bake cake until tester inserted into center comes out clean, about 42 minutes. Cool cake in pan on rack (cake will sink slightly).
Directions for Frosting: Meanwhile, stir chocolate and margarine in saucepan over low heat until melted and smooth. Whisk in 3 tablespoons apricot puree. Remove from heat. Let stand until thickened but still spreadable, about 2 hours.
Cut around cake sides; remove pan rim. Cut cake horizontally in half to form 2 layers, leaving bottom layer on pan bottom. Place top layer, cut side up, on plate.
Spread bottom layer with 2/3 cup apricot puree. Spread ½ cup chocolate frosting on cut side of top layer. Place top layer, chocolate side down, on apricot filling.
Spread remaining frosting over top and sides of cake. Chill until frosting sets, at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let stand 1 hour at room temperature before serving. Garnish with apricots and orange peel, if desired.
Note: For other recipes visit my other fun blog:
Comfort Food From Louisiana
