Uruguayan Apricot Velvety Cake
A moist and creamy cake infused with the sweetness of apricots and the richness of velvety chocolate, inspired by the flavors of Uruguay.
Ingredients
- ●250g all-purpose flour
- ●200g granulated sugar
- ●100g velvety chocolate chips
- ●60g dried apricots
- ●3 eggs
- ●120g unsalted butter, melted
- ●150g whole milk
- ●2 tsp baking powder
- ●1 tsp salt
- ●1 tsp vanilla extract
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20cm (8-inch) round cake pan and line the bottom with parchment paper.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
In a large bowl, combine the melted butter, milk, eggs, and vanilla extract. Stir until well combined.
- 4
Add the flour mixture to the wet ingredients and stir until just combined.
- 5
Melt the velvety chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
- 6
Add the melted chocolate to the cake batter and stir until well combined.
- 7
Fold in the dried apricots.
- 8
Pour the batter into the prepared cake pan and smooth the top.
- 9
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- 10
Remove the cake from the oven and let it cool in the pan for 10 minutes.
- 11
Transfer the cake to a wire rack to cool completely.