Chocolate Apricot Amaretti Cake(10)
Ingredients
Instructions
  1. Cut the apricots into fine matchsticks, then cut those into tiny dice. You can do this in a food processor, but take care not to chop too finely. Put the apricots into a small bowl, then pour in the marsala and set aside, stirring occasionally.
  2. Line the base of a 23cm spring-form cake tin with a disc of baking parchment. Set the oven at 165C/gas mark 3.
  3. Toast the almonds in a dry, shallow pan until golden and fragrant, then tip them into a food processor and process to fine crumbs. Mix the flour and cocoa together.
  4. Using a food mixer, beat the sugar and butter together until pale and creamy. Put a small pan of water on to boil, place a dish on top of it, break the chocolate into the dish, turn the heat down and let it melt over the simmering water, without stirring.
  5. Crumble the amaretti to fine crumbs.Separate the eggs. Slowly introduce the yolks to the creamed butter and sugar, beating constantly. In a separate bowl, whisk the whites until almost stiff.
  6. Mix the melted chocolate into the butter and sugar, then carefully fold in the ground almonds, drained apricots, crumbled amaretti and the flour and cocoa.
  7. Lastly, thoroughly but tenderly fold in the beaten egg whites, making certain there are no lumps of unincorporated whites. Scrape the mixture into the lined cake tin.
  8. Bake in the preheated oven for 30-35 minutes until the outer edges are firm to the touch and the centre still has a little softness. (Take care not to overcook. The middle will firm up a little on cooling.)
  9. Make the finishing layer: reduce the dried apricots, crystallised roses and amaretti to crumbs in the food processor. As the cake comes from the oven, sprinkle the crumbs over the top and leave to cool.
  10. To unmould, run a palette knife between the edge of the cake and the cake tin, then open the spring clip and transfer to a plate.