Chocolate Apricot Cake
Servings Prep Time
8large pieces of cake 10minutes
Cook Time Passive Time
25-45minutes 20minutes
Servings Prep Time
8large pieces of cake 10minutes
Cook Time Passive Time
25-45minutes 20minutes
Ingredients
CAKE
FROSTING
Instructions
  1. 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.
  2. 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!).
  3. 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.
  4. 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.
  5. 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.
  6. 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).
Recipe Notes

Can be made dairy free by leaving out the frosting.