Apricot Almond Chocolate Cake

    1 hour 30 minutes

    Crystallised ginger, chunks of chocolate and dried apricots mixed into the batter make this cake very special.


    11 people made this

    Serves: 12 

    • 1 1/3 cups (170g) plain flour
    • 1/3 cup cocoa powder
    • 1/2 teaspoon baking powder
    • 1 cup chopped dried apricots
    • 1 cup (250ml) boiling water
    • 140g almond paste
    • 3/4 cup (150g) white sugar
    • 4 eggs
    • 2/3 cup (170ml) milk
    • 100g cooking chocolate, chopped
    • 2/3 cup finely chopped crystallised ginger
    • 190g unsalted butter, melted

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Grease and flour a loaf tin. Sift together flour, cocoa and baking powder.
    2. Soak chopped apricots in boiling water for 1 to 2 minutes. Drain and pat dry with paper towels.
    3. In a large mixing bowl, mix almond paste and sugar with an electric mixer until the mixture looks sandy. Beat in eggs one at a time; beat for 2 minutes after each addition. Continue beating for about 10 minutes; mixture should look thick and creamy.
    4. Mix in milk and then flour mixture. Mix only to combine the dry with the wet ingredients. Do not overbeat. Fold in apricots, chocolate, crystallised ginger and melted butter. Transfer batter to prepared loaf tin.
    5. Bake in preheated oven for about 1 hour until done. Cool for 10 minutes in pan. Remove from pan and place on a wire rack to cool completely.

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    Reviews in English (17)


    Though I like this cake, I give it a four because despite the ingredients, it was not very flavourful unless you aged it. For the first few days of the life of this cake, it was quite unexceptional and bland. My only diversion from the recipe was instead of adding plain chocolate pieces, I had added chocolate with chile peppers because I wanted something with deep ethnic flavour. I topped the cake with marscapone cheese, papaya's, and strawberries. I couldn't even taste chocolate the first day I baked it. So I put it away, and then a week later heated it up again, and it was one of the best chocolate cakes I have ever had! I recommend this recipe completely, if you have the patience to age the cake for the fine flavors to come out.  -  10 Apr 2009  (Review from Allrecipes USA and Canada)


    This is my grandmother's cake. Very moist, and delicious - I think this cake cake appeals to grownups more than to children. There are a lot of flavors here, and my children have more simple tastes. It was really fun to make. I made it in a small bundt pan.  -  14 Jul 2004  (Review from Allrecipes USA and Canada)


    Great cake - dense and moist and yummy. The apricot and ginger taste fabulous. We're planning to make this for our wedding cake!  -  15 Feb 2008  (Review from Allrecipes USA and Canada)