Flourless Apricot Torte

Preheat oven to 325 degrees F. Place whole nuts in a single layer on a rimmed baking sheet and sliced nuts in a single layer on another sheet. Toast until golden and fragrant, shaking pans about halfway through, 8 to 10 minutes. Set aside to cool.

Grease a 10-inch springform pan with margarine. Sprinkle with sugar, and tap out excess; set aside.

Process 1/4 cup sugar, the whole almonds and the apricots in a food processor until nuts and fruit are finely chopped, 1 to 2 minutes. Transfer to medium bowl; stir in zest, cinnamon, nutmeg and cloves.

Using an electric mixer, beat egg yolks and 1/2 cup sugar on high speed until pale and fluffy, 3 to 4 minutes. Transfer to a large bowl.

Beat egg whites with salt and lemon juice in a clean mixing bowl until frothy. Gradually add 1/4 cup sugar; beat on medium speed until stiff peaks form. Fold beaten egg whites into egg yolk mixture. Fold in apricot-almond mixture. Pour batter into prepared pan.

Bake until torte is golden brown and a cake tester comes out clean, 50 to 60 minutes (if surface browns too quickly, loosely cover with foil).

Let cool in pan on a wire rack 10 minutes. Run a thin knife around edge of torte to loosen; remove sides from pan. Let torte cool completely on rack.

Process potato starch and remaining cup sugar in a food processor until very powdery (mixture should resemble confectioners' sugar), about 2 minutes. Let mixture settle in processor 1 minute.

Bring apricot jam to a boil in a small saucepan over medium heat. Pour through a sieve into a bowl; discard any solids. Brush glaze onto cooled torte. Sprinkle with sliced almonds and sugar mixture.