Poppy-Seed Cake with a Lemon Glaze

Directions

Heat oven to 350℉ (180℃). Spray the interior of a 10-inch bundt pan once lightly with the vegetable oil spray.

Purée the apricot halves to a smooth consistency in a food processor or In a bowl, stir gotether the flour, poppy seeds, baking powder and salt until well-combined. Transfer the apricot purée to a large mixing bowl. Turn mixer to medium-high and gradually add ¾ cup of the granulated sugar, producing a thick, pale mixture that resembles beaten egg yolk. Turn miser to low and add ¼ cup water and the vanilla. Gradually add the flour mixture, continuing to beat until incorporated. Using clean beaters, beat the egg whites at medium-high. Gradually add the remaining ¼ cup sugar, beating until stiff peaks form and meringue looks glossy. Stir ⅓ of the meringue mixture into the batter to lighten it, then fold in the remainder. 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 Set aside for 5 minutes. Remove cake from the pan, place on the rack over a pan and spoon glaze over cake. If desired, garnish each serving with sliced apricots.