ClaudiaMedeiros' Chocolate Apricot cake

ClaudiaMedeiros' Chocolate Apricot cake
 
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by cookwitch

 
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Ingredients

Ingredients
Method
 
  • 1 lemon
  • 235g read-to-eat dried apricots
  • 1 tsp cinnamon, ground
  • 5 medium eggs
  • 200g ground almonds
  • 25g sifted cocoa
  • 200g golden caster sugar
  • 1 tsp sifted baking powder
  • Icing :
  • 100g dark chocolate , about 50 per cent cocoa solids
  • 100g dark chocolate with nutmeg
  • 100g creme fraiche
Grate the zest from the lemon and squeeze the juice .

Place the apricots , cinnamon, 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 VERY carefully to make sure the mixture doesn't catch , until the apricots are tender and most of the liquid is absorbed .

Purée the apricots in a food processor. I used a stick blander.

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 creme fraiche.

My icing was very liquid, so I poured it over the cake and just smoothed it with a palette knife.

ClaudiaMedeiros' Chocolate Apricot cake

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This recipe was uploaded by cookwitch

 
 
Absolutely gorgeous, sticky and moist cake. A winner!

Method


Grate the zest from the lemon and squeeze the juice .

Place the apricots , cinnamon, 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 VERY carefully to make sure the mixture doesn't catch , until the apricots are tender and most of the liquid is absorbed .

Purée the apricots in a food processor. I used a stick blander.

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 creme fraiche.

My icing was very liquid, so I poured it over the cake and just smoothed it with a palette knife.
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