for 16 pieces

Batter

250 g	butter, soft
220 g	sugar
¼ tsp	salt
1	vanilla pod, halved lengthwise, seeds scraped out
5	eggs
250 g	half-white flour
1 tsp	baking powder
300 g	apricots, cut into cubes
80 g	chocolate cubes

Decorate

½ bag

dark cake icing (approx. 60 g), melted

How it's done

Batter

Place the butter in a bowl, beat in the sugar, salt and vanilla seeds using the whisk on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Combine the flour and baking powder, mix into the batter. Mix in the apricots and chocolate, transfer to the prepared cake tin.

Bake

Approx. 50 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, tip the cake onto a cooling rack and leave to cool completely.

Decorate

Spread the icing over the cake.

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