A crispy, easy cake with crumb-like dough topping and sweet jam filling.
Combine all ingredients for dough, knead well.
Press three-quarters of dough into 10- by 16-inch baking pan. Spead a layer of apricot jam over dough.
Beat egg whites until stiff. Add sugar, beat until peaks form. Fold in cocoa, juice and nuts. Spead over dough.
Add 1/3 cup flour to remaining fourth of dough. Grate and sprinkle over filling.
Bake at 350 degrees Fahrenheit for 45 minutes until golden brown.
Photography and Styling by Tamara Friedman