This recipe is a spin off of my original Chocolate Pear Gingerbread which I made a few months ago. At the time it was absolutely devoured and barely a crumb remained. This time around, I decided to use apricots from a tin as they are soft and succulent and don't need peeling and stoning unlike fresh apricots. This makes this cake a perfect storecupboard recipe as chances are that you will have all the ingredients at home when the mood to cook strikes...
Chocolate Apricot Spice Cake
200g Golden Syrup
100g Caster Sugar
2 tbsp Ground Ginger
2 tsp Cinnamon
200g Plain Flour
50g Cocoa Powder
1 tsp Bicarbonate of Soda
1 can Apricots, drained & roughly chopped
Preheat your oven to 160/Gas Mark 3. Grease & line a 2lb loaf tin or deep cake tin with baking parchment.
Gently heat the golden syrup in a large pot until runny. Add the butter and sugar and continue to heat until the butter melts and the sugar dissolves. Now remove from the heat.
Beat the egg, milk & spices together and add to the golden syrup mixture using a whisk.
Pour in the flour. cocoa and bicarb and beat until fully mixed - this reminded me a bit of choux pastry, but without the intense arm workout!
Now add the chopped apricots, give it a final mix & pour into the tin.
Bake for 50-60 minutes until a skewer comes out clean (the cooking time will depend on the tin you use - longer for a loaf tin...)
Let the cake rest in the tin until cool, then remove and serve.