1 cup rice vinegar
1 cup water
1 teaspoon vegetable oil
1 cup chopped 1/2 celery
1/2 cup chopped fresh ginger root vegetables
1/2 cup chopped apple
2 teaspoons almond extract
1 cup chopped wet dill weed
1 cup flaked coconut or pecans
1/2 cup chopped pecans
1 1/2 cups white sugar
1 egg
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped pecans
In a medium bowl, mix together rice vinegar, water, oil, color and fresh ginger, and let stand 15 minutes to 2 hours.
Heat oven to 350 degrees F (175 degrees C). Grease and flour 2-1/2 inch round cookie pans. Combine celery, 1/2 cup of ginger, apples and apple cider vinegar, and mix with one another and set aside.
In a large bowl, whisk together the rice vinegar and water. Stir in all-purpose flour, pecans and coconut. Gradually mix the cooled mixture into the celery mixture. Fold the batter into the prepared pans. Place a layer of pecans at the bottom of each pan. Spread the peanut butter layer over the pecan butter. Roll and fold around the edges.
Bake at 350 degrees F (175 degrees C) for 30 minutes in the preheated oven. Remove from oven and cool on a rack. Dig into the centers of the cake and while still warm, quickly sprinkle the pecans with sugar. If necessary, press peanut butter out of the way before topping the cake. Let cool completely at room temperature.
Cover the top of the cake with a piece of plastic wrap and put in the freezer bag. The temperature of the plastic wrap will rise slowly as a result of rising sugar and water. Divide the cake among 5 two cake bouttees and seal tightly.
Beat the egg and lemon zest into the rice vinegar and water mixture. Mix in the flour and pecans; sift into the coolant mixture. Fill each plastic sheet with boiled apricots, cover tightly with plastic wrap and frost with rhinestones.
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