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1
Preheat the oven to 350F.
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2
Butter a 9-inch springform pan, and dust with flour, tapping out excess; set aside.
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3
Spread pecans in a single layer on a rimmed baking sheet, and toast until fragrant, 5 to 6 minutes.
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4
Transfer to a bowl to cool, then grind into a fine powder.
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5
Place ground nuts in a large bowl; add flour, baking powder, cinnamon, and salt, and whisk to combine; set aside.
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6
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks with half of the granulated sugar (1/4 cup plus 1 tablespoon) until the mixture is thick and pale and holds a ribbon-like trail on the surface for 1 second when you raise the whisk.
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7
Beat in the vanilla, and set aside.
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8
Using a clean bowl and whisk, whip egg whites until they just hold stiff peaks.
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9
Add the remaining 1/4 cup plus 1 tablespoon granulated sugar; beat until stiff peaks form again.
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10
Stir 1 cup egg-white mixture into egg-yolk mixture.
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11
Place a quarter of the remaining egg whites on top, then sprinkle with a quarter of the flour mixture.
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12
Fold in quickly.
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13
Repeat, adding whites and flour in this way until both have been incorporated.
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14
Pour the batter into the prepared pan, and bake until a cake tester inserted in the center comes out clean, about 35 minutes.
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15
Transfer to a wire rack to cool 10 minutes.
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16
Remove the sides of the pan, and set cake on the rack to cool completely.
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17
Heat the apricot preserves in a medium saucepan over low heat until warm to the touch.
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18
Place the dried apricots in another saucepan and add water to cover; bring to a simmer, and cook until softened, about 3 minutes.
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19
Using a slotted spoon, transfer the rehydrated apricots to the warm preserves; stir to combine.
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20
Using a serrated knife, slice cake horizontally into two layers.
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21
Place bottom layer on a serving platter; spoon warm preserves and apricots over top, letting some drip down the sides.
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22
Then dust top layer with confectioners sugar, and place on bottom layer.
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23
Serve immediately with whipped cream, if desired.
