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.
Chocolate Apricot Cake
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.