Passion Fruit-Apricot Almond Cake
Grind the almonds finely in a food processor. Add 500 grams (approximately 2 cups) of the powdered sugar, the rose water, almond extract and apricot liqueur to the food processor and pulse until the mixture forms into a paste.
Chop the apricots into small pieces and mix with the almond paste. Line a small, square cake pan with foil. Add the almond paste and press into an even layer. Slice the passion fruit in half and remove and mash the pulp. In a bowl, beat the egg whites until stiff and glossy, while gradually adding the remaining icing sugar one spoonful at a time.
Gently fold the passion fruit into the egg whites. Spread the egg whites over the almond paste mixture in an even layer. Bake in an 80°C (approximately 175°F) oven for 1 hour. Remove, cut into small cubes and allow to cool completely before serving.