Moroccan Passover Apricot and Almond Cake (Pellebe)

Step 1

To make the apricot compote: Drain the tin of apricots, saving the syrup in a pouring jug.

Step 2

Put the drained apricots in a saucepan with 1 Tbsp sugar and a splash of water.

Step 3

Cook on a low flame, covered, for 30 minutes, checking regularly and giving a stir so that it does not burn on the bottom.

Step 4

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.

Step 5

To make the cake: Preheat the oven to 350°F/175°C.

Step 6

Separate the eggs, putting the yolks into one bowl and the whites into another.

Step 7

Whisk the whites with a pinch of salt until they form stiff peaks, and leave to one side.

Step 8

Whisk the yolks with the sugar, oil and orange blossom water, preferably with an electric whisk, until pale and fluffy.

Step 9

Gently fold in the whites bit by bit with a large metal spoon, being gentle to keep the air in.

Step 10

Sieve the cake meal and potato starch into the cake batter, add the fruit zest and fold it into the rest of the mixture.

Step 11

Grease a 9-inch cake tin and pour the mixture in.

Step 12

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.

Step 13

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.

Step 14

Serve with the apricot compote.