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Apricot and Chocolate Cake

A community recipe by

Not tested or verified by Nigella.com

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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.

  • 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.
  • Tell us what you think

    What 1 Other has said

    • This looks like a really interesting recipe. Should the egg whites be beaten until they are stiff?

      Posted by PamelaLH on 24th February 2021
    Show more comments
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