2 Tbs. Minced dried apricots
1/4 cup raisins, chopped
2 Tbs. Cognac
2 Tbs. Water
1/2 tsp. almond extract
1 cup white flour
2/3 cup Dutch process cocoa
2 tsp. espresso powder
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
Pinch of cream of tartar
1 cup plain non-fat yogurt
1 1/3 cups packed light-brown sugar
6 large egg whites, at room temperature
Confectioners sugar
Prepare a 9-inch springform cake pan; oil or butter it lightly and dust it with flour: Preheat oven to 350 degrees.
Combine the minced dried apricots, chopped raisins, cognac, water, and almond extract in a small skillet and warm over low heat until the liquid begins to steam. Stir it a bit and leave the fruits to macerate while you prepare the batter.
Sift together the dry ingredients, except the brown sugar. In an ample mixing bowl, beat together the yogurt and brown sugar until smooth. In another bowl, whisk or beat the egg whites until they hold firm, glossy peaks.
Stir the macerated fruits and their liquid into the yogurt-sugar mixture. Then stir in the dry ingredients. You will have a stiff batter. Mix in about a third of the egg whites very thoroughly to loosen it, then fold in the remaining whites.
Pile the batter carefully into the prepared pan and bake at 350 degrees for about 35 minutes. Test by inserting a toothpick into the center; the cake is done when it comes out clean.
Cool in the pan for about 10-15 minutes, then carefully remove it and cool it completely on a rack. Dust with confectioners sugar and serve with fresh berries and/or whipped cream on the side. Serves: 8-10
Source: The New Vegetarian Epicure by Anna Thomas
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