Iron Chef Shellie
 

Apricot Chocolate Chip Cake

A great little cake you cake make all year round, perfect for picnics or afternoon tea.

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Recipes

Apricot Chocolate Chip Cake
March 30, 2011
Recipes

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Apricot Chocolate Chip Cake

Theme 7: Celebration
Cookbook Used: Food We Love
Author: Australian Women’s Weekly

Fortnights are going too quickly and I’m overdue for the celebration theme.

Who doesn’t think cake when they think celebration? I was however going to go with a French onion soup for something different, as my Mum would sometimes cook it when she was entertaining, but I went with everyone’s favourite… cake, instead.

This cake sounded like an interesting combination; apricots, chocolate and coconut. It reminded me of another cake I had made with dried apricots and coconut. I’m not sure why they call for raw sugar instead of caster sugar, but I found creaming them together looked different than if I had been using caster sugar.

Still a good cake, but not really one I think I would find myself craving and really wanting to make; unlike a red velvet or hummingbird cake. Would be a good cake for picnics, and you can make it all year round since it uses dried apricots.

Apricot Chocolate Chip Cake
Australian Women’s Weekly

1 cup (150g) chopped dried apricots
1 cup (250ml) apricot nectar
125g butter, softened
2/3 cup (150g) raw sugar
2 eggs, separated
1 1/2 cups (120g) desiccated coconut
1 1/2 cups (225g) self-raising flour
1/2 cup (95g) dark Choc Bits

1. Combine apricots with nectar in medium bowl; stand for 1 hour.

2. Preheat oven to moderate (180C /160C fan-forced). Grease deep 20cm-round cake pan; line base with baking paper.

3.  Beat butter and sugar in small bowl with electric mixer until light and fluffy. Add egg yolks, beat until combined.

4. Transfer mixture to large bowl, stir in coconut then half the sifted flour and half the apricot mixture. Stir in the remaining flour, remaining apricot mixture then Choc Bits.

5. Beat egg whites in small bowl with electric mixer until soft peaks form; fold into apricot mixture.

6. Spread mixture into pan; bake about 1 1/4 hours. Stand cake 5 minutes before turning onto a wire rack to cool.

7. Serve cake dusted with sifted icing sugar, if desired.

Serves 8.
See what other bloggers go up to for the celebration theme http://community.jeroxie.com/groups/cookbook-challenge/forum/topic/theme-7-celebration

Comments

17 comments on “Apricot Chocolate Chip Cake
  1. Mez

    Wah!!!!!

    I don’ make cake because we need a Kitchen Aid… I know… I’m pissed off about it too.

    Anyhoo, I was going to do F.Onion soup for the bloggy soon I want to do this cray cray thing to it.

    xox

    March 30, 2011 at 8:48 pm
  2. Hannah

    Even though you didn’t give this rave reviews, I’d still love to try it! Love the tanginess of dried apricot 🙂

    March 30, 2011 at 11:08 pm
  3. Kayla @ Fitter Than Choc

    How time flies! I feel like I just finished the last theme, and it’s the celebration theme already? I was really hoping that you will give good reviews for this recipe. I love it when simple recipes turn out to be amazing. That said, I learnt something new again. I didn’t know what apricot nectar is prior to this post. This cookbook challenge is certainly teaching me lots of new things.

    March 31, 2011 at 12:09 am
  4. Johanna GGG

    this looks like a cake I would crave – and now I am trying to remember if I have made it before – I thought I had but can’t remember adding coconut – sounds like I had better make it just to check if it is the one I had in mind (any excuse to bake this one will do me)

    March 31, 2011 at 2:13 am
  5. kristy @ ksayerphotography

    Shame it didn’t impress you too much! I think this could work really well with white chocolate in place of the dark.

    March 31, 2011 at 7:23 am
  6. angie

    Looks gorgeous no matter what you think 😉 Hmm raw sugar, don’t think I’ve ever used that in baking before either – always been caster, granulated, icing or brown.

    March 31, 2011 at 8:15 am
  7. aargle

    I made this cake over 15 years ago (also in WWcakes and slices). I remember then thinking that it was delicious nevetheless it took me another 15 years to make it again. This time I thought the cake was a tad dry, not sure if that’s a result of using raw sugar or less butter than we now seem to accustomed to in today’s baking.

    What do you think?

    March 31, 2011 at 10:44 am
  8. Susan

    I think that combination sounds wonderful, sort of like those apricot coconut muesli bars that have been dipped in chocolate. Those are my kind of muesli bars!

    March 31, 2011 at 12:40 pm
  9. penny aka jeroxie

    OMG… I still need to get my American theme up…. running out of time!

    March 31, 2011 at 2:35 pm
  10. Allan

    mmm yumz. argh looking at your photos reminds me its time for a new camera and better lens… i want BOKEH and better F-stop !!!

    p.s. when i looked at the logo for “cookbook challenge” – i actually mentally read “bookbook challenge”… smart ey…. LOL

    March 31, 2011 at 5:28 pm
    • Iron Chef Shellie

      You don’t need a better camera! I have a very basic dslr and a cheap lens!

      March 31, 2011 at 9:56 pm
  11. GourmetGetaways

    Oh, this was a lovely surprise, somehow I read choc chip cookie so I was pleasantly surprised at the lovely looking cake I found.

    It looks so delicious! Well done. You never seem excited when you make cake, I think it looks so great! … but I really am a cake girl 😉

    Love the photos 🙂

    April 2, 2011 at 7:49 am
  12. Agnes

    Hmm, did my comment get lost in the ether?

    April 3, 2011 at 5:18 pm
  13. Agnes

    Oh, it did! Anyway, I said that you’re not late for this theme – it doesn’t finish until next weekend. So you’re ahead of everyone! 🙂

    April 3, 2011 at 5:18 pm
  14. leigh

    This looks like my sort of cake – anything with coconut and I’m in love.

    Beautiful photos as usual too!

    April 4, 2011 at 5:54 pm
  15. betty

    this looks delicious!

    May 5, 2011 at 11:03 am
  16. Lucy

    My Mum used to make this cake quite a bit when I was growing up and it was always a huge hit with everyone who tried it! It can confirm that IT IS absolutely delicious.

    September 25, 2013 at 12:06 pm
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Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

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