Tuesday, 13 April 2010

Chocolate and Apricot Muffin Cake

Chocolate and Apricot are two of my very favourite ingredients along with muffins so what could be better than this scrummy cake? An easy to make one!

So the wish for an easy to make cake is granted and this is what you'll need:

250g self raising flour
125g soft butter
125g sugar
2 eggs
a couple of spoons of milk or more, depending on the consistance of the batter.
100g chopped dark chocolate
100g chopped dried apricots
a few drops of almond essence.

  1. Put all of the dry ingredients into a bowl and mix together
  2. Melt the butter and add the egg and the milk.
  3. Pour over the dry ingredients and give it a swift mik to blend the ingredients but please do not over mix otherwise you'll have a heavy stodge of a cake. Now is the time to add a little more milk if you think that the batter is too dry.
  4. Pour the mixture into a greased shallow tin aboput 10 inches by 8 inches. The bigger the tin the thinner the cake. If you would prefer a deeper cake then cook in a smaller tin but remember that it will take longet to cook.
  5. Bake at 170 C for about 45 mins, or until brown and dry in the middle when tested with a skewer.
  6. When the cake has cooled dust with icing sugar and cut in to squares.

This cake is wonderful with a cup of tea or coffee for a mid morning break.