● If you have a food processor, pulse 200g of the chocolate and 100g of the pistachios together until you have coarse crumbs; otherwise grate the chocolate and chop the pistachios as finely as you can.

● Cream together the butter and sugar until light and fluffy.

● Add the eggs, one at a time, beating after each addition, then add the orange flower water and orange zest and mix again.

● Fold in the flour and baking powder using a metal spoon, then add the chocolate and pistachio crumbs, followed by the apricots, and stir to combine.

● Pour the batter into the prepared tin and bake for 45 minutes, or until a skewer inserted into the cake comes out clean. Leave to cool for 10 minutes in the tin, then remove to cool completely on a wire rack.

● Make the butter icing by mixing together the butter, jam and icing sugar until smooth. Once the cake has cooled, spread icing all over it.

● Grate the remaining 20g of chocolate, chop the remaining 20g of pistachios and scatter both over the icing.

From Sesame and Spice (Headline)