Cinnamon-Apple-Apricot Cake for Passover

CINNAMON APPLE APRICOT CAKE FOR PASSOVER APPLE LAYER

 * 5 	large 	Apples, sliced thin
 * 1/4 	cup 	Sugar
 * 1 	tsp 	Cinnamon
 * 6 		Dried Apricot halves coarsely minced

CAKE

 * 3 		Eggs, separated
 * 3/4 	cup 	Sugar
 * 2 	tsp 	Vanilla
 * 2 	tsp 	Lemon zest, grated fine
 * 3/4 	cup 	Matzoh Cake Meal
 * 1/3 	cup 	Oil
 * Pn Salt

TOPPING

 * 1/3 	cup 	Walnuts, finely chopped
 * 1/2 		Sugar
 * 2 	tsp 	Cinnamon

Directions
Toss apples with sugar and cinnamon. Set apples and apricots aside. Om bowl, combine egg yolks, sugar, vanilla, lemon zest, matzoh meal and oil. Blend until smooth. In a separate bowl, whip the egg whites with pinch of salt until stiff and glossy. Loosen batter with generous dollop of egg whites, then fold remaining egg whites into batter. Spoon half of abatter into greased 9 inch springform pan. Arrange apples on top. Dot with minced apricot and cover with remaining batter. Batter will be thick and sticky; don"t worry about spreading it evenly. Combine topping ingredients and sprinkle over cake batter. Bake 50 to 55 minutes at 350 degrees.