The other day when I was feeling particularly morose, I sent a message to my boyfriend, saying, among other things, “Hopefully the cake I made is yummy, or I may have to find a cliff and jump off it.” To which he replied, “I’d hate to lose you, but am not too worried – your cakes are always delicious.”
Well, the cake was and is yummy, and I think that’s something we can all be grateful for! Here is a photo (apologies for the quality) and the recipe, which did not need any tweaking (yay)!
Apricot Chocolate Chip Cake
Ingredients
1 cup chopped dried apricots
1 cup apricot nectar
125g butter
2/3 cup raw sugar
2 eggs, separated
1 ½ cups dessicated coconut
1 ½ cups self-raising flour
½ cup Choc Bits
Method
Grease a deep 20cm round cake pan, line base with paper, grease paper.
Combine apricots and nectar in bowl, stand 1 hour.
Cream butter and sugar in small bowl with electric mixer until light and fluffy, beat in egg yolks one at a time, beat until combined. Transfer mixture to large bowl, stir in coconut, then half the sifted flour and half the apricot mixture. Stir in remaining flour and apricots, then Choc Bits.
Beat egg whites in small bowl until soft peaks form, fold into mixture, spread into prepared pan.
Bake in moderate oven for about 1 ¼ hours. Stand 5 minutes before turning onto wire rack to cool. Dust with sifted icing sugar if desired.
Keeping time: 3 days.
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