Recipe – Apricot Chocolate Chip Cake


Cakes just taste better when baked in a cast iron wood stove. Not sure where this recipe came from but it is a tasty moist cake that is great for afternoon tea or served with some vanilla ice cream or yoghurt for dessert.

1 generous cup chopped dried apricots
1 cup apricot nectar (or similar fruit puree/juice)
125 g butter
⅔ cup raw sugar
2 eggs – separated
1 ½ cup coconut
1 ½ cup self-raising flour
½ cup chocolate bits

Combine chopped apricots and nectar together for at least one hour before making this cake. Grease a deep 20 cm round cake pan, line and grease again. Cream butter and sugar with an electric mixer until light and fluffy. Beat in egg yolks one at a time. Stir in coconut, half the flour and half the apricot mix. Stir in the remainder and the chocolate bits.
Beat egg whites in a small bowl until soft peaks form, fold into the mixture and spread in the cake pan.

Bake 180 C for just over 1 hour. Check with knife that cake is done. Stand for 5 minutes before turning out on to a wire rack to cool. Dust with sifted icing sugar. Keeps 3-4 days.

Janie, 22nd September, 2011

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