HELLO THERE!
IT HAS BEEN A TOUGH & BUSY WEEK. Since I’m somewhat of an emotional eater (who can resist a sweet bar of chocolate in times of stress? ), I was definitely craving a big old creamy, fudgy chocolate cake to stuff my face in by the time it was weekend. Just as I was about to buy a (definitely unhealthy) cake at the supermarket (what a no-no!), a great friend of mine agreed to meet up for a bake session and save me from myself.
EATING THIS CAKE REALLY HIT THE SPOT. It’s a very rich cake, filled with almond flour, real apricots, cinnamon & cocoa powder.
You know I love organic dairy, so I got some organic double cream to use for frosting, which is so much better than the non-organic kind – in flavor, but also in kindness to animals.

Prep Time | 10 minutes |
Cook Time | 25-45 minutes |
Passive Time | 20 minutes |
Servings |
large pieces of cake
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- 200 g almond flour bought or home-made, which is usually cheaper --> for home-made almond flour, grind almonds in food processor until fine!
- 25 g cocoa powder
- 2 teaspoons baking powder
- 150 g brown sugar
- 6 eggs organic
- 1 teaspoon cinnamon powder
- 200 g dried apricots if hard, soak in warm water for 10 minutes prior to using
- 1 lemon zest and juice
- 200 ml water
- 150 g dark chocolate min. 70% cocoa
- 150 g double cream organic
Ingredients
CAKE
FROSTING
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- Place water, apricots, lemon zest and juice, and cinnamon powder into a pan, bring to boil and then leave to simmer for 20 minutes or until apricots are really soft.
- Leave to cool down a bit, then puree in a food processor (if you don't have a food processor, mash repeatedly with a fork (release all your inner frustrations! 🙂 ) until smooth mixture!).
- Pre-heat the oven to 180 C. Line cake tin with butter and sprinkle with flour. Mix almound flour, baking powder, cocoa powder and sugar together in a bowl.
- In another bowl , whisk the eggs until fluffy and doubled in volume. Gently mix the flour mix with the whisked eggs, then add in the apricot puree, and stir gently, but well.
- Place batter into cake tin, bake for 35-45 minutes depending on your oven, until the cake has risen, set in the middle and until a toothpick comes out clean. Let cool in the tin.
- Melt chocolate in a pan with double cream. Frost your beautiful cake with the chocolate smoothness using a spatula. Leave to cool a bit before eating (if you can).
Can be made dairy free by leaving out the frosting.