Apricot, Chocolate & Ginger Cake
This is a reimagining of Nigella's Clementine Cake, which I've made so often I could probably make it in my sleep. I've replaced the cooked, pureed clementines with apricots and added a touch of ginger.
400g drained tinned apricots (annoyingly, about 1 1/2 400g tins)
6 eggs
50g cocoa
200g ground almonds
250g caster sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground ginger
Preheat the oven to 180C and grease and line a 23cm springform cake tin. Put the drained apricots in a food processor and blitz to a fine puree. Add all the other ingredients and whiz again until well mixed. Pour into the prepared tin and bake for 35-45 minutes - it will be damp and sticky but a toothpick plunged in should come out cleanly. Let cool for 10 minutes in the tin, then turn out to cool on a rack.
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