© Julie
Photo by Julie O’Malley

Apricot Chocolate Chip Cake

1 cup chopped dried apricots
1 cup apricot nectar
125g butter/margarine
2/3 cup raw sugar
2 eggs, separated
1 1/2 cups coconut
1 1/2 cups SR flour
1/2 cup chocolate chips

1. Grease deep 20cm round cake pan. Line base and sides with paper to stop it sticking to pan. Combine dried apricots and nectar in bowl, stand for 1 hour.
2. Cream butter and sugar with electric mixer until light and fluffy, beat in egg yolks 1 at a time, beat until combined. Stir in coconut, then half the sifted flour and half the apricot mixture. Stir in remaining flour and apricot, then choc chips.
3. Beat egg whites until soft peaks form. Fold into mixture, spread into prepared pan.
4. Bake in 180c oven for about 1 1/4 hours. Stand for 5 mins before turning onto wire rack to cool. Dust with sifted icing sugar if desired.

Keeping Time: 3 days

© Julie
Photo by Julie O’Malley

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