- 1 2/3 cups sugar
- 1 vanilla bean, chopped
- 1 1/2 cups water
- 1/4 cup brandy (kosher for Passover)
- 1 tablespoon peach or apricot preserves
- 6 fresh or frozen unsweetened raspberries (optional)
- 1 1/4 pounds frozen unsweetened sliced peaches (about 5 cups), thawed
- 1/2 cup matzo cake meal
- 1/2 cup potato starch
- 5 large eggs, separated
- 1/4 cup (1/2 stick) unsalted pareve margarine, melted
- 1/3 cup liquid nondairy creamer
- 1 tablespoon brandy (kosher for Passover)
- 1/2 teaspoon coarse salt
- Fresh raspberries (optional)
- Combine sugar and vanilla bean in processor. Blend 2 minutes. Sift to remove vanilla pieces. (Can be made 2 weeks ahead. Store airtight.)
- Combine 1/4 cup vanilla sugar, water, brandy, preserves and raspberries, if using in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Add peaches. Bring to boil; reduce heat and cook until peaches are barely tender, about 5 minutes. Using slotted spoon, transfer peaches to strainer set over bowl. Boil syrup until very thick and reduced to scant 1/3 cup, adding any juices that continue to drain from peaches, about 13 minutes. Strain syrup into small bowl; mix in peaches. Cool. (Can be made 1 day ahead. Cover and chill.)
- Preheat oven to 350°F. Grease bottom of 9-inch-diameter springform pan. Combine cake meal and potato starch in small bowl; whisk to blend. Beat egg yolks and 1/2 cup vanilla sugar in large bowl until thick, about 2 minutes. Beat in margarine, then nondairy creamer and brandy. Beat in dry ingredients. Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form. Gradually add 1/2 cup vanilla sugar and beat until stiff but not dry. Fold whites into yolks mixture in 3 additions. Transfer 1 cup batter to small bowl. Cover; chill. Pour remaining batter into prepared pan.
- Bake cake until tester inserted into center comes out clean, about 20 minutes. Cool cake in pan on rack 10 minutes. Maintain oven temperature.
- Spoon reserved 1 cup batter in 1-inch band around edge of cake. Arrange peaches close together in spoke pattern in center, pressing ends into batter at edge. Spoon 2 tablespoons peach juices over fruit. Bake until band at edge is firm, about 35 minutes. Cool cake in pan on rack; let stand up to 8 hours.
- Cut around pan sides to loosen cake; release sides. Garnish with fresh raspberries, if desired.