Cho­co­late, pis­ta­chio and apri­cot cake

The Jewish Chronicle - - LIFE - ANNE SHOOTER’S

This is a gor­geous, aro­matic cake that is won­der­ful for a tea party and makes a pretty birth­day cake.

If you can’t find fresh apri­cots, use tinned. If you like, you can make two smaller cakes and sand­wich them to­gether with the but­ter ic­ing be­fore top­ping with more of the ic­ing. Or you can make the cake with­out the but­ter cream and sim­ply dec­o­rate with a driz­zle of melted dark cho­co­late. Serves: 12 Prepa­ra­tion: 15-25 min­utes Cook­ing: 45 min­utes

IN­GRE­DI­ENTS

220g good qual­ity dark cho­co­late 120g pis­ta­chios 150g un­salted but­ter, soft­ened, plus ex­tra for greas­ing 150g caster sugar 3 eggs 2 tsp or­ange flower wa­ter Grated zest of 1 or­ange 150g plain flour 1 tsp bak­ing pow­der 4 apri­cots, stoned and diced

For the but­ter ic­ing

150g un­salted but­ter, soft­ened 150g apri­cot jam 275g ic­ing sugar

METHOD

Pre­heat the oven to 160°C. Grease a 20cm spring­form cake tin with but­ter and line with bak­ing parch­ment.

If you have a food pro­ces­sor, pulse 200g of the cho­co­late and 100g of the pis­ta­chios to­gether un­til you have coarse crumbs; oth­er­wise grate the cho­co­late and chop the pis­ta­chios as finely as you can.

Cream to­gether the but­ter and sugar un­til light and fluffy.

Add the eggs, one at a time, beat­ing af­ter each ad­di­tion, then add the or­ange flower wa­ter and or­ange zest and mix again.

Fold in the flour and bak­ing pow­der us­ing a me­tal spoon, then add the cho­co­late and pis­ta­chio crumbs, fol­lowed by the apri­cots, and stir to com­bine.

Pour the bat­ter into the pre­pared tin and bake for 45 min­utes, or un­til a skewer in­serted into the cake comes out clean. Leave to cool for 10 min­utes in the tin, then re­move to cool com­pletely on a wire rack.

Make the but­ter ic­ing by mix­ing to­gether the but­ter, jam and ic­ing sugar un­til smooth. Once the cake has cooled, spread ic­ing all over it.

Grate the re­main­ing 20g of cho­co­late, chop the re­main­ing 20g of pis­ta­chios and scat­ter both over the ic­ing. From Sesame and Spice, Head­line, £25

PHOTO: EMMA LEE

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