Chocolate apricot cake

Chocolate apricot cake
 
alt

This recipe was uploaded
by ClaudiaMedeiros

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 1 lemon
  • 225g read-to-eat dried apricots
  • 1 cinnamon stick
  • 6 medium eggs
  • 200g ground almonds
  • 25g sifted cocoa
  • 200g golden caster sugar
  • 1 tsp sifted baking powder
  • Icing :
  • 200g dark chocolate , about 50 per cent cocoa solids
  • 200g sour cream
Grate the zest from the lemon and squeeze the juice .

Place the apricots , cinnamon stick , lemon zest and juice and 200ml water in a small saucepan .

Bring to the boil , then simmer over a low heat for about 20 minutes , watching carefully to make sure the mixture doesn't catch , until the apricots are tender and most of the liquid is absorbed .

Remove the cinnamon stick and purée the apricots in a food processor .

Transfer the purée to a bowl and leave to cool .

Preheat the oven to 190C / 170C fan/375F/gas 5 .

Butter a 20cm loose-bottom cake tin , 9cm deep .

Whisk the eggs in a large bowl , then fold in the ground almonds , cocoa , sugar , baking powder and the apricot purée .

Transfer the mixture to the prepared tin and smooth the surface .

Bake for 40 - 50 minutes until deep gold on top .

A skewer inserted into the centre should come out with just a few moist crumbs clinging . Run a knife around the edge and leave the cake to cool . Once cooled , ease it out of the tin .

Break the chocolate into pieces and melt gently in a bowl set over a pan containing a little simmering water .

Remove the melted chocolate from the heat and whisk in the sour cream .

Using a palette knife , coat the cake with the icing as smoothly as possible . Set aside on a plate or cake stand in a cool place to set for a few hours . The cake should keep in an airtight container in a cool cupboard for several days .

Chocolate apricot cake

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by ClaudiaMedeiros

 
 

Method


Grate the zest from the lemon and squeeze the juice .

Place the apricots , cinnamon stick , lemon zest and juice and 200ml water in a small saucepan .

Bring to the boil , then simmer over a low heat for about 20 minutes , watching carefully to make sure the mixture doesn't catch , until the apricots are tender and most of the liquid is absorbed .

Remove the cinnamon stick and purée the apricots in a food processor .

Transfer the purée to a bowl and leave to cool .

Preheat the oven to 190C / 170C fan/375F/gas 5 .

Butter a 20cm loose-bottom cake tin , 9cm deep .

Whisk the eggs in a large bowl , then fold in the ground almonds , cocoa , sugar , baking powder and the apricot purée .

Transfer the mixture to the prepared tin and smooth the surface .

Bake for 40 - 50 minutes until deep gold on top .

A skewer inserted into the centre should come out with just a few moist crumbs clinging . Run a knife around the edge and leave the cake to cool . Once cooled , ease it out of the tin .

Break the chocolate into pieces and melt gently in a bowl set over a pan containing a little simmering water .

Remove the melted chocolate from the heat and whisk in the sour cream .

Using a palette knife , coat the cake with the icing as smoothly as possible . Set aside on a plate or cake stand in a cool place to set for a few hours . The cake should keep in an airtight container in a cool cupboard for several days .
Show/hide comments

comments powered by Disqus