Apricot chocolate chip cake
"This recipe I entered into the Safari Dried Fruit Baking Competition held in Port Elizabeth, South Africa some 12 years ago and it won first prize. I've also baked it for several wedding cakes and it's been a firm favourite of family and friends in New Zealand as well."
- 1 cup of chopped dried apricots
- 1 cup of apricot nectar or juice
- 125g butter softened
- 2/3 cup brown sugar
- 2 No 7 eggs - separated
- 1 1/2 cups fine coconut
- 1 1/2 cups self rising flour
- 1 tspn baking powder
- 1/2 cup chocolate drops or bits
- Spray a 20cm round springform cake pan with cooking oil and line the base with baking paper.
- Combine dried apricots and apricot nectar and allow to stand for 1 hour covered.
- Cream butter and sugar with an electric mixer until light and fluffy. Beat in egg yolks 1 at a time until conbined. Stir in the coconut then 1/2 the sifted flour and baking powder and 1/2 the apricot mixture.
- Stir in the remaining flour and apricot mixture together with the chocolate drops.
- Beat the egg whites in a small bowl until soft peaks form. Fold into the mixture then spread it into the prepared tin.
- Bake at 180 degrees C for about 1 1/4 hours. Stand for 15 mins before turning out onto a wire rack to cool.
- Dust with sifted icing sugar when you are ready to serve or pour over the following icing for a more decadent flavour.
- 100gm dark cooking chocolate coarsely chopped, 100ml fresh cream. Slowly heat the chocolate and cream until the chocolate has melted. Stir to combine. Cool sufficiently before pouring over the cooled cake.