The Downing Clinic - Apricot Almond Cake 3 cups 1-1/2 cups 8 1 stick 2 pkgs 1/2 cup 1-1/2 cups 6 oz 10 oz 1 Tbs 2 tsp 1/2 cup Almonds (raw, unsalted) Dried Turkish Apricots Egg Replacers (NOT Egg Beaters) Follow package instructions for diluting the powder. Butter Dry Butter Buds (optional) Olive oil Brown rice flour Raw honey or rice bran syrup Apricot Just Fruit Srpead (Organic Equivalent) Almond Extract Vanilla Extract Black or regular sesame seeds   1 Poach apricots in water that nearly covers them with the lid very loose for about 15-20 minutes until the apricots are very soft. 2 Sprinkle sesame seeds into the bottom of the double Bundt cake pan that is non-stick and has been well-oiled. Sprinkle enough to cover bottom well. 3 In the food processor, place all dry ingredients and the apricot spread. Add the egg replacers, extracts, honey and olive oil last. Process until well-mixed. It will be very thick if using raw honey and not so thick if using the rice bran syrup. 4 Pour into the Bundt pan and bake at 325° F for 70 minutes. It may take more or less time, so test for doneness with a cake tester or knife that comes out clean when inserted into the cake. 5 After removing the cake from the oven, let it stand for 15 minutes before turning it upside down on a cake plate. Cake will keep well at room temperature.   Servings: 12 Yield: 12 slices   Nutrition Facts (approximate) Nutrition (per serving): 444.2 calories; 41% calories from fat; 20.4g total fat; 290.5mg cholesterol; 110.0mg sodium; 474.0mg potassium; 56.5g carbohydrates; 1.7g fiber; 26.9g sugar; 54.8g net carbs; 11.4g protein.