Toss apples with sugar and cinnamon. Set apples and apricots aside.
Om bowl, combine egg yolks, sugar, vanilla, lemon zest, matzoh
meal, and oil. Blend until smooth. In a separate bowl, whip the egg
whites with pinch of salt until stiff and glossy. Loosen batter
with generous dollop of egg whites, then fold remaining egg whites
into batter.
Spoon half of batter into greased 9" springform pan. Arrange apples
on top. Dot with minced apricot and cover with remaining batter.
Batter will be thick and sticky; don't worry about spreading it
evenly.
Combine topping ingredients and sprinkle over cake batter. Bake 50
to 55 minutes at 350°F.
