Supreme Lemon Apricot Cake

Sometimes it’s good to mix things up. As a self-confessed chocoholic I tend to bake things with chocolate and even more chocolate (Chocolate Overkill might be a good example), but this time around I prepared a fruit cake with a sweet apricot jam filling. The sharp and punchy lemon frosting offers a welcome counterpoint, and the bitterness of the dark chocolate rounds things off. Get creative with the decoration pattern, and enjoy the results in good company with tea or coffee.

Supreme Lemon Apricot Cake


200 gr/ 7 oz unsalted butter

1 dl/ 0.4 cup sugar

1 egg

4 dl/ 1 2/3 cups all-purpose flour

2 tsp baking powder

zest of 1/4 lemon

250 gr/0.5 lb apricot jam

250 gr/0.5 lb powdered sugar

juice of 1 lemon

50 gr/ 1 2/3 cups dark chocolate

Supreme Lemon Apricot Cake


Cream the softened butter and the sugar until smooth. Add the egg and mix well. Sift the dry ingredients and add the lemon zest. Combine the smooth butter mix with the dry ingredients and lay the dough evenly on a baking paper set over a baking tray. Bake in the oven, preheated to 175C/350F, for 15 minutes until the surface gets some color. Let it cool down.

Frosting: Cut the cooled down cake in two. Spread apricot jam on one half and set the other half on top. Mix the frosting by combining the powdered sugar with lemon juice. Mix well and pour directly over the cake.

Decoration: Set a heatproof dish or a bowl over a pot that is filled with water heated near to its boiling point. You can for example set a spaghetti sieve over a pot, and place a bowl with the chocolate inside the sieve. Remove the melted chocolate immediately from the heat. With the help pf a tablespoon, decorate the cake with waves or other patterns.


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