175 g unsalted butter softened
175 g castor sugar
3 medium eggs
175 g self raising flour
1 tsp baking powder
90 g Beacon Milk Chocolate
1 can KOO Apricot Halves, drained well
1. Preheat the oven to 180°C. Grease and line a 20 cm deep cake tin with baking parchment.
2. Cream the butter and sugar together until light and fluffy, add the eggs one at a time and beat well after each addition. Sieve the flour and baking powder together and fold into the mixture.
3. Chop half of the apricots and fold into the mixture with the chocolate and place into the prepared tin. Top with the remaining apricot halves and bake for 45 minutes until golden and springy to the touch. Cool and turn out onto a wire rack.