APRICOT and CHOC CHIP CAKE
180°C This is the cake we ate at the Economic Garden
1 cup (200gr) chopped, dried apricots
1 cup apricot nectar
2/3 cup raw sugar
2 eggs, separated
1 1/2 cups coconut
1 1/2 cups S.R. flour (I used rice flour and baking powder )
1/2 cup choc. bits, broken in halves
Soak apricots in nectar 1 hour.
Beat butter and sugar (needs small bowl).Add egg yolks and coconut. Beat well.
Stir in apricots and nectar and choc. bits. Fold in flour.
Beat egg whites until soft peaks form. Fold in.
Pour into lined 20cm tin. Bake at least 1 ¼ hours. Test with a skewer.
Stand 5 mins. or longer before turning out.
When cold, sprinkle icing sugar over.