Supreme Lemon Apricot Cake

Ingredients

• 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

Directions

1. Cream the softened butter and the sugar until smooth. Add the egg and mix well. Sift the dry ingredients and add the lemon zest.
2. Combine the smooth butter mix with the dry ingredients and lay the dough evenly on a baking paper set over a baking tray.
3. Bake in the oven, preheated to 175C/350F, for 15 minutes until the surface gets some color. Let it cool down.
4. 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.
5. Mix well and pour directly over the cake.
6. Decoration: Set a heatproof dish or a bowl over a pot that is filled with water heated near to its boiling point.
7. 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.