I haven't tried that, but I have fermented frozen concentrate, and it worked great.
Remember that apple juice is more fermentable than barley malt, so the result will be pretty dry, unless you kill off the yeast, stabilize, and then back-sweeten. A whole yeast cake is going to attenuate your cider to the max.
The other problem with yeast cakes is that they give color, but in case of a cider that could be a good thing.
As for just leaving some of the beer in there, I don't know about that -- I think following a true graff recipe would be better. As that recipe says, hop balance is critical to graff.
Good luck in your experiment! I think it will go well.