Ingredients:

• 1 and 1/3 cups – all purpose flour
• 1/3 cup – unsweetened cocoa powder
• 1/2 tsp – baking powder
• 1 cup – chopped dried Apricots
• 1 cup – boiling water
• 5 ounces Almond paste
• 3/4 cup – white Sugar
• 4 eggs
• 2/3 cup – whole Milk
• 3 ounces bittersweet chocolate, chopped
• 2/3 cup – finely chopped crystallized Ginger
• 3/4 cup – unsalted butter, melted

Method:

1. Pre-heat oven to 350.5 F (175.5 C).
2. Grease and flour a 9×5 inch loaf pan.
3. Sift together flour, cocoa, and baking powder.
4. Soak chopped apricots in boiling water for 1-2 mins.
5. Drain and pat dry with paper towels.
6. In a large mixing bowl, mix almond paste and sugar with an electric mixer until the mixture looks sandy.
7. Beat in eggs one at a time, beat for 2 minutes after each addition.
8. Continue beating for about 10 mins, mixture should look thick and creamy.
9. Mix in milk and then flour mixture.
10. Mix only to combine the dry with the wet ingredients.
11. Do not overbeat.
12. Fold in apricots, chocolate, crystallized ginger and melted butter.
13. Transfer batter to the prepared loaf pan.
14. Bake in pre-heated oven for about 1 hour, until done. Cool for 10 mins in pan.
15. Remove from pan, and place on a wire rack to cool completely.