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This recipe was uploaded by ClaudiaMedeiros
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 .