Poppy-Seed Cake with Lemon Glaze

Directions

Heat oven to 350℉ (180℃).

Spray the interior of a 10” 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 together the flour, poppy seeds, baking powder and salt until well combined.

Transfer the apricot purée to a large mixing bowl.

Turn the mixer to medium high and gradually add ¾ cup of the granulated sugar, producing a thick, pale mixture that resembles beaten egg yolk.

Turn the mixer to low and add ¼ cup of water and vanilla.

Gradually add the flour mixture, continuing to beat until incorporated.

Using clean beaters, beat the egg whites at medium-high speed until thick.

Gradually add the remaining ¼ cup of sugar, beating until stiff peaks form and the meringue looks glossy.

Stir ⅓ of the meringue mixture into the batter to lighten it, then fold in the batter.

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 min.).

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 min.

Remove cake from the pan, place on rack over pan and spoon glaze over cake.

If desired, garnish each serving with sliced apricots.