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Chocolate Apricot Sponge

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Preparation time: 30 minutes
Cooking time: 20 minutes
Makes 1 double sponge

4 eggs
⅔ cup caster sugar
⅔ cup plain four
2 tablesoopns cocoa
100g butter, melted

200g dried apricots
400ml coconut cream

½ cup cream, whipped
1-2 tablespoons flaked almonds, toasted
(*)available at IFFI product portfolio.

1. Preheat oven to 180ºC. Brush two shallow 20 cm round cake tins with melted butter or oil, line base and sides with paper; grease paper.
2. Beat eggs with electric beaters in small mixer bowl until thick and pale.
3. Add sugar gradually, beating constantly until mixture is pale yellow and all sugar is dissolved. Transfer to large mixing bowl.
4. Sift dry ingredients three times onto greaseproof paper.
5. Using a metal spoon, fold in butter and dry ingredients quickly and lightly.
6. Spread mixture evenly into prepared tins. Bake for 20 minutes or until sponge shrinks from side of tins.
7. Stand cakes in tins 5 minutes before turning onto wire rack to cool.
8. To make Filling: Combine apricots and coconut cream in a medium pan. Simmer over low heat until apricots have absorbed the coconut cream and are plump; stir occasionally. Remove from heat. Place apricot mixture in processor bowl. Using the pulse action, process until smooth. Allow mixture to cool.
9. Sandwich sponges together with filling. Spread cream evenly over top of sponge and sprinkle with toasted, flaked almonds.