1/2 lb. dried apricots
3/4 c. sugar
1/4 lb. hazelnuts
6 eggs

Preheat oven to 325 degrees. Butter and flour a 9-inch springform pan. Put the apricots in a saucepan with 1/2 cup water and simmer until softened, then drain. Grind or chop hazelnuts finely. Blend cooled apricots to a paste and mix in bowl with nuts and sugar.

Separate eggs and add yolks to mixture. Beat whites until stiff and fold gently into mixture. Blending 2 tablespoons in first makes it easier. Pour into pan and bake 1 hour. Cool in pan and turn out while slightly warm. Serve with any custard recipe or Creme Anglaise as accompaniment.