Apricot and Chocolate Cake
A community recipe by passionfruitNot tested or verified by Nigella.com
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Marinate the fruit in the juice for at least an hour. Beat sugar and butter till creamy; add egg yolks one by one. Add coconut then flour, then apricot mixture. Finally add choc chips and beaten egg whites. Pour into a greased cake tin lined with paper. Bake at 180C for 1 1/4 hours. Cool before placing on a cake plate.
Marinate the fruit in the juice for at least an hour. Beat sugar and butter till creamy; add egg yolks one by one. Add coconut then flour, then apricot mixture. Finally add choc chips and beaten egg whites. Pour into a greased cake tin lined with paper. Bake at 180C for 1 1/4 hours. Cool before placing on a cake plate.
Introduction
Ingredients
Serves: -
Metric
Cups
- 250 millilitres dried apricots Sliced
- 250 millilitres apricot juice Or peach juice
- 150 grams butter
- 200 millilitres brown sugar
- 2 eggs Separated
- 375 millilitres desiccated coconut
- 375 millilitres self-raising flour
- 125 millilitres chocolate chips
- 9 fluid ounces dried apricots Sliced
- 9 fluid ounces apricot juice Or peach juice
- 5⅓ ounces butter
- 7 fluid ounces brown sugar
- 2 eggs Separated
- 13 fluid ounces unsweetened shredded coconut
- 13 fluid ounces self-rising flour
- 4 fluid ounces chocolate chips
Method
Apricot and Chocolate Cake is a community recipe submitted by passionfruit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by PamelaLH on 24th February 2021
Show more commentsThis looks like a really interesting recipe. Should the egg whites be beaten until they are stiff?