Served as dessert. Vegetarian dish. Speciality: Low Sodium diet.

Italian

2 Tablespoons Butter, for greasing tube pan

1/4 cup ground Almonds

1 cup dried Apricots, chopped

1/4 cup light Rum

3/4 cup Butter, at room temperature

1/2 cup Almond Paste, broken up

1 cup Sugar, divided

6 Eggs, separated

1 1/2 cups All-purpose Flour

1/2 teaspoon Almond Extract

Preheat oven to 350 degrees F. Butter a 9 inch tube pan generously, and dust with ground almonds. Combine apricots with rum and set aside. In a large mixing bowl, cream butter with almond paste and 1/2 cup sugar. Add egg yolks and beat until light and fluffy. Mix in apricots in rum and almond extract until well blended. Mix in flour until well blended, but don't over mix. In another bowl beat egg whites until fluffy. Into the egg whites, gradually beat in remaining 1/2 cup of sugar until stiff and shiny. Mix 1/3 of the egg whites into the creamed mixture. Carefully fold in the remaining egg whites until well blended but not overmixed. Pour batter into prepared pan. Bake for 60-65 minutes, or until a cake tester inserted in the center comes out clean and cakes slightly pulls away from side of pan.

Preparation time: 15 minutes

Cooking time: 1 1/4 hours

Serves: 10-12