A Wicked Chocolate and Apricot Loaf (gf)

Don’t let anyone tell you gluten-free is the poor cousin! Cut thick slices of this rich, dense chocolate loaf and wait for the compliments. We served ours with a dollop of clotted cream and apricot jam.

300 grams plump dried apricots, roughly chopped

finely grated zest 1 orange 1½ cups orange juice

1 teaspoon each ground cinnamon and ground ginger

200 grams ground almonds (almond meal)

EQUIPMENT:

Cool completely in the tin.

MAKES

¾ cup caster sugar 1/3 cup cocoa

1 teaspoon each baking powder and vanilla extract

6 large eggs, size 7, lightly whisked

Grease a 5-cup capacity loaf tin and fully line with baking paper.

Preheat the oven to 180°C regular bake.

Put the apricots, orange zest and juice and the spices in a large saucepan and bring to the boil. Cover, reduce the heat to low and simmer for 15-20 minutes, stirring occasionally until the apricots are very soft and all the liquid has been absorbed. Blitz the mixture with a stick blender to make a thick purée. Set aside to cool.

Add all the remaining ingredients to the apricot paste in the saucepan and stir together until everything is well combined. Pour into the tin then bake for about 40 minutes, or until a skewer inserted into the centre comes out clean.

1 LOAF