3 cups of chopped dried apricots (480g)
1 tablespoon grated orange zest
1 1/2 cups of chopped nuts (or hazelnuts)
1 1/2 cups of room temperature butter
3 cups of all-purpose flour
6 eggs
6 cups of all-purpose flour (900g)
3 tablespoons baking soda
1 tablespoon salt
3 cups of buttermilk with 3 tablespoons freshly squeezed lemon juice
3 tablespoons vanilla extract
For the glaze:
2 cups of all-purpose flour
1 cup of water
4 egg whites
1 tablespoon vanilla extract
3 cups of chopped dried apricots (480g)
1 tablespoon grated orange zest
1 1/2 cups of chopped nuts (or hazelnuts)
1 1/2 cups of room temperature butter
3 cups of all-purpose flour
6 eggs
6 cups of all-purpose flour (900g)
3 tablespoons baking soda
1 tablespoon salt
3 cups of buttermilk with 3 tablespoons freshly squeezed lemon juice
3 tablespoons vanilla extract
For the glaze:
2 cups of all-purpose flour
1 cup of water
4 egg whites
1 tablespoon vanilla extract
Preheat the oven to moderate temperature (180°C)
Mix the dried apricots with orange zest and nuts in a bowl and reserve
In a large bowl, cream the butter until smooth
Gradually add the all-purpose flour and mix until it forms a soft mixture
One by one, add the eggs, beating well after each addition
Mix together the flour, baking soda, and salt
Set aside 1/2 cup of this mixture and mix with the apricots and nuts, coating them well. Reserve
Add the remaining all-purpose flour to the butter mixture, alternating with buttermilk, mixing well
Add the vanilla extract, nuts, and apricots, and mix well
Pour the batter into a greased and floured 30 x 50 cm baking dish
Bake in a preheated moderate oven (180°C) for about 50 minutes or until a toothpick inserted comes out clean
Let it cool in the pan for 10 minutes, then remove and let it cool further
Prepare the glaze: Mix flour with water and bring to a boil
Stir only until the flour dissolves, then cook until it reaches the thread stage
While the glaze is cooking, beat the egg whites until stiff
Bating constantly, add the glaze slowly
Add the vanilla extract and continue beating until stiff peaks form
Spread over the cake
Let it cool for 40 minutes.
