Delicious cake with apricots and cocoa, enriched with chocolate pieces… a soft and quick-to-make base, topped with plenty of fresh seasonal apricots. A simple and fragrant dessert, perfect even for breakfast. The tartness of the apricots contrasts pleasantly with the cocoa… but if you want to reduce the acidity you can brush the surface (after baking) with apricot or peach jam. Try this delicious recipe!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Seasonality: Summer
- Energy 240.58 (Kcal)
- Carbohydrates 36.12 (g) of which sugars 19.54 (g)
- Proteins 4.88 (g)
- Fat 10.05 (g) of which saturated 6.13 (g)of which unsaturated 3.69 (g)
- Fibers 2.40 (g)
- Sodium 49.76 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups all-purpose flour
- 7 tbsp butter (softened)
- 3/4 cup sugar
- 3 eggs (medium)
- 1/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 2 3/4 tbsp milk
- 2 tbsp orange liqueur (or other of your choice)
- 2 oz dark chocolate
- 8 apricots
- brown sugar (to taste)
- 1 pinch salt
Tools
- Cake Pan 24 cm springform
- Stand Mixer or food processor
- Bowl
- Parchment Paper
Preparation
Mix the softened butter with the sugar until creamy. You can use a stand mixer with a paddle attachment, a food processor, or a wooden spoon and a bowl if you prefer to mix by hand.
Add a pinch of salt and the eggs, one at a time, allowing them to be incorporated.
Sift the flour, baking powder, and cocoa and mix them. Add the dry ingredients to the batter, alternating with the milk.
Then add the liqueur and mix.
Chop the chocolate and add it, distributing with a spoon.
Line the cake pan with parchment paper (or grease and flour it) and pour in the batter. Level with a spatula as it will be a bit thick.
Wash and dry the apricots, you will need 7-8 depending on their size. Pit them, slice them, or cut them simply in half.
Place them on the cake, with the skin facing down. Sprinkle with half a tablespoon of brown sugar to taste.
Put the cake in a static oven at 347°F and bake for 45-50 minutes. Always do the toothpick test before turning off the oven to check doneness.
The cake with apricots and cocoa is ready, let it cool well before serving. If not consumed on the same day, store it in a cool place or in the refrigerator, in a closed container.
Tips and Variations
The alcohol completely evaporates during cooking, but if you don’t want to use liqueur, add another tablespoon of milk.
The addition of chocolate is optional. You can replace some of the flour (about 1/4 cup) with finely ground amaretti cookies.
Use ripe but firm apricots. You can cut them as you prefer, large or small pieces.
You can replace the apricots with peaches.
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