Chocolate Cake with Apricots

Ingredients

• 6 apricots
• 105 g butter
• 1 tbsp coconut blossom sugar
• 1 tsp ground vanilla
• 3 eggs
• 100 g spelt whole‑grain flour
• 1 tsp Baking powder
• a pinch of salt
• 100 g Ground Almonds
• 90 ml milk (3.5% fat)
• 100 g dark chocolate shavings
• 50 g almond flakes
• powdered sugar

Instructions

1. 1.

   Steep apricots in hot water and peel them. Halve, remove the pits, and cut into strips.

2. 2.

   Beat 100 g butter until fluffy. Mix in the coconut blossom sugar and vanilla powder. Gradually fold in the eggs and sugar mixture alternately, stirring until a light batter forms.

3. 3.

   Sift together flour, baking powder, a pinch of salt, and ground almonds. Alternately stir this dry mix with the milk into the egg batter. Fold in chocolate shavings and apricot strips.

4. 4.

   Grease a springform pan with remaining butter and sprinkle almond flakes on top. Pour in the batter, smooth the surface, and bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 40–50 minutes, checking with a skewer. If the cake darkens too much, cover it with foil.

5. 5.

   Remove the cake from the oven and let it cool in the pan. Then release it from the ring and dust with powdered sugar as desired.