I first ate this cake a few years ago in a meeting for our schools edible garden. Grace, our lovely tuck-shop and edible garden coordinator, had made this cake for morning tea and it was beautiful. Very moist and flecked with finely chopped dried apricots soaked in apricot nectar, choc chips and coconut. It doesn’t need icing, just a little dusting of icing sugar.
Grace had found the recipe in an old Australian Women’s Weekly cookbook. I searched bookshops and online and couldn’t find the book but thankfully the recipe was submitted to the school cookbook so I secured the recipe and have made it countless times. The kids get really excited when I buy apricot nectar because they know it is to make this cake.
This is the perfect cake to make over this long Easter weekend. But do allow it to cool completely before slicing as it is very crumbly when warm. Take on a picnic or pop in the kids lunch boxes. A really beautiful cake especially with a dollop of thick cream. Elliott, my sidekick, thinks so too – he couldn’t wait to get his hands on it.
apricot chocolate chip cake
(Australian Women’s Weekly)
1 cup dried apricots, chopped
1 cup apricot nectar
125g unsalted butter, softened
1/3 cup raw sugar
2 eggs, separated
1 1/2 cups desiccated coconut
1 1/2 cups self raising flour, sifted
1 cup chocolate chips
Preheat the oven to 180 degrees C. Grease and line a 20cm round cake tin. Springform tins are ideal.
Soak the chopped apricots in nectar for 1 hour.
Beat butter and sugar in a mixmaster until light and fluffy. Add egg yolks and coconut and mix. Add the apricots and nectar, flour and chocolate chips and fold through.
Whisk the egg whites until soft peaks form and fold into the mixture. Pour into the tin and bake for 1 hour or until cooked. Stand for 5 minutes before turning out onto a wire rack to cool completely. I prefer to let the cake cool completely in the tin.
Dust with a little icing sugar if you want!