Serves 8 Cook Time 1 hour
¾ cup (165g) caster sugar
1 teaspoon vanilla extract
1 1/3 cups (320g) sour cream
400g can apricot halves, drained and chopped
2 ¼ cups self-raising flour
½ a teaspoon bicarbonate of soda
1 cup (200g) white choc chips or white chocolate chopped
1 Preheat the oven to 180 ° C or 160 ° C fan forced. Grease a 25cm bundt tin well.
2 Beat the butter, sugar and vanilla in an electric mixer till pale and fluffy. Add the eggs one at a time, beating until combined after each addition.
3 fold in 1 cup (240g) of the sour cream and the chopped apricots, followed by the sifted flour and bicarb. The batter will be thick. Spoon into your prepared tin and smooth the top. Bake for about 40 min till golden and springy and coming away from the side of the pan. Turn onto a wire rack to cool completely.
4 For the icing combine the remaining sour cream and chocolate chips (or chopped white chocolate in a microwave safe bowl. Heat on high for 1 minute. Stir half way through. Do it a little longer if it does not all melt. Cool slightly and allow it to start thickening before pouring over the cooled cake.