My mother found this recipe for chocolate apricot tea cake in a Huisgenoot magazine in 1982 and from there it quickly became a firm family favourite. It’s chocolatey, light, fluffy and virtually foolproof.
I decided to dust off the recipe book and make one so I could create this step by step guide to show you how to make my mom’s chocolate apricot tea cake – at least that was my excuse! I really hope you enjoy this cake as much as my family and I do. Here’s how to do it.
Make one medium-sized tea cake
Ingredients:
- 125 ml cocoa powder
- 4 large eggs
- 125 ml oil
- 250 ml cake flour
- 250 ml boiling water
- 250 ml sugar
- 5 ml vanilla essence
- 15 ml baking powder
- Apricot jam
- Icing sugar
- Pinch of salt
Instructions:
1.Gather your ingredients and preheat oven to 180 degrees Celsius
2.Prepare two cake tins by lightly buttering or spraying them. Here’s a handy pro tip – once you have greased your tins take a pinch of flour and lightly dust the tins. This will make sure the cake comes out easily.
3.Mix cocoa into boiling water and mix until smooth. Set it aside and allow to cool.
4.Separate the eggs and beat yolks. Set the egg whites to one side.
5.Gradually add sugar bit by bit to the egg yolks and beat until fluffy, thick and yellow
6.Add the cooled cocoa, oil and vanilla essence to the yolk mixture and mix until a batter is formed.
7.In another bowl sift flour, baking powder and salt together and gradually add into the batter.
8.Whisk the egg whites until they form stiff peaks and gently fold into the batter.
9.Pour the mixture equally into the two cake tins and bake for 25- 30 mins. Once baked remove from oven and flip out onto a cake rack to cool.
10. Once the cakes have cooled, cover them with apricot jam and sandwich them together.
10. Finish off your tea cake with a light dusting of icing sugar and voila! Just like mom used to make.
