Moist Fruit and Chocolate Sponge
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Ingredients
for
1
- Ingredients
- 0.333 cup Orange juice
- 1.333 cups dried Apricot
- 1 cup unsalted butter
- 1 cup caster sugar
- 4 eggs
- 1 egg yolk
- 2 cups self-rising flour
- 1 tsp Baking powder
- 1 cup Chocolate chip
Preparation
Kitchen utensils
1 Pot, 1 große Skillet, 2 Bowls, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Sieve, 1 Brush, 1 Immersion blender
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20cm|8" round cake tin and line the base with non-stick baking paper.
2.
Put the orange juice and apricots into a small bowl and set aside.
3.
Beat the butter and sugar in a mixing bowl until light and fluffy. Beat in the eggs and yolk, one at a time, until blended.
4.
Sift in the flour and baking powder and gently fold into the mixture with the apricots and chocolate chips. Spoon into the tin.
5.
Bake for 50-60 minutes until cooked through - when a skewer or cocktail stick inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then place on a wire rack to cool completely.
