Apricot and chocolate chip cake


Ingredients 12
Servings 8
Time

Ingredients

  • 250
    ml
    dried apricots, finely chopped
  • 250
    ml
    apricot juice
  • 125
    g
    butter
  • 375
    ml
    coconut
  • 125
    ml
    chocolate chips or chopped chocolate
  • 160
    ml
    light brown sugar
  • 2
    extra-large eggs, separated
  • 375
    ml
    self-raising flour
  • 5
    ml
    baking powder
  • ICING
  • 100
    g
    dark chocolate, coarsely chopped
  • 100
    ml
    cream
 

Method

 
Soak the dried apricots in the apricot juice for at least 1 hour. Preheat the oven to 180 ºC and grease a 22 cm cake tin with butter or non-stick spray. Line with baking paper and grease again. Cream the butter and sugar together until pale and fluffy. Beat the eggs in one by one, beating well after each addition. Sift the self-raising flour into the creamed mixture. Stir in the remaining flour mixture, soaked apricots and juice and chocolate chips or pieces. Turn the batter into the prepared tin, spreading evenly. Bake for 1¼ hours or until done and a testing skewer comes out clean. Leave in the tin for 5 minutes before turning out onto a wire rack to cool completely. To make the icing slowly heat the chocolate and cream until the chocolate has melted. Cool slightly before pouring over the cooled cake.
 

Read more on: bake  |  fruit
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.