3/4
cup sugar
2
large eggs
1-tablespoon
un-salted butter (room temperature)
4
tablespoon Apricot jam
1½
teaspoon grated orange zest
1
cup or 5 ounces all-purpose flour
1-teaspoon
baking soda
½-teaspoon
salt
1-teaspoon
vinegar
¾
cup milk
For
the sauce
1-cup
evaporated milk
¼
-1/3 cup brown sugar
6
tablespoons / 3 ounce. / 88 grams butter.
2
ounce milk/ semi sweet chocolate
½
teaspoon almond extract
1½
teaspoons vanilla extract
Pre-heat
the oven to 180°C/350°F. Grease an 8 inch pan generously with cooking spray and
set aside.
In
a large bowl beat eggs, orange zest, sugar, butter and apricot jam, until light
and fluffy. Then add the vinegar and milk to the eggs mixture.
In
another bowl, sift together the flour, baking soda, and salt.
Gradually,
fold the flour mixture into the egg mixture. The mixture might be runny that’s
ok.
Pour
batter into a greased cake pan. Bake at 350 until a tester inserted into the center
comes out clean, 25–30minutes.
While
the cake is baking heat the evaporated milk, chocolate, butter, sugar, almond
and vanilla extract, in a saucepan over medium heat until the sugar has
dissolved and the butter has melted. Remove from heat.
Using
a skewer poke holes in the cake extending all the way to the bottom of the
cake.
Pour the chocolate
butter sauce on the cake. Serve immediately or set aside in the fridge. Until
ready to use. Serves: 6-8