Apricot Cake and Berry Compote Trifles

Rating5.00  Votes2


For the Apricot Puree:
1 6-ounce package dried California apricots
1 1/2 cups apricot nectar
1/4 cup sugar
For the Cake:
3/4 cup matzo cake meal
1/3 cup potato starch
1/4 teaspoon ground ginger
7 large eggs, separated
1 1/4 cups sugar
1/2 cup honey
1/2 cup vegetable oil
3 tablespoons brandy

1 teaspoon kosher salt




FOR THE PUREE: Bring all ingredients to simmer in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low, cover tightly and simmer until apricots are tender, about 12 minutes. Transfer mixture to food processor; puree until smooth. Transfer to small bowl, cover and refrigerate.


FOR THE CAKE: Position rack just below center of oven and preheat to 350 degrees F. Whisk first 3 ingredients in small bowl to blend; set aside. Using electric mixer, beat egg yolks and 1/4 cup sugar in large bowl until very thick, about 6 minutes. Gradually beat in 2/3 cup apricot puree, then honey, oil and brandy. Beat in cake meal mixture. Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form. Gradually add remaining 1 cup sugar, beating until whites are stiff but not dry. Fold whites into yolk mixture in 4 additions. Transfer batter to 10x4-inch angel food cake pan with removable center.

Bake cake until tester inserted near center comes out clean, about 55 minutes. Immediately, invert center tube of cake pan onto narrow-neck bottle. Cool cake completely.


Active Time:  45 Minutes
Total Time:  7 Hours 40 Minutes
Yield:  8 Servings

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