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1
Bring apricots and orange juice to simmer in small saucepan.
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2
Remove from heat, cover, and let soften 20 minutes.
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3
Using slotted spoon, transfer apricots to processor and chop coarsely.
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4
Reserve juice in saucepan.
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5
Combine honey, 1/2 cup water, and orange peel in heavy large saucepan.
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6
Bring to boil.
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7
Reduce heat and simmer until syrup coats spoon, about 10 minutes.
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8
Cool slightly.
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9
Remove orange peel and reserve.
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10
Add lemon juice and reserved orange juice to syrup.
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11
Cool.
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12
Preheat oven to 350F Brush 9-inch-diameter cake pan with 2-inch-high sides with 1 tablespoon butter.
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13
Using electric mixer, beat egg yolks, sugar, and salt in large bowl until pale and thick.
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14
Stir in farina, walnuts, 5 tablespoons melted butter, and apricots.
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15
Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry.
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16
Fold whites into batter in 3 additions; transfer to prepared pan.
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17
Bake until cake is golden and tester inserted into center comes out clean, about 30 minutes.
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18
Immediately pour all of syrup over cake in pan.
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19
Cover pan loosely with foil; let cake stand until cool.
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20
Turn out cake and syrup onto platter.
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21
Garnish with reserved orange peel.
