Sluttishly Easy: White chocolate and apricot cake

I love this cake. It's squidgy and moist, and the flavours work really well together. But aside from all that Masterchef rubbish, it's easy to make and everyone at work will like you if you share. That's an excellent reason for baking. So if you need to get into your work colleagues good books after accidentally deleting the project they'd been working on for four months, you should give this a try. Or, keep it and eat it all yourself.

You'll need these things:

• 125g butter
• 175g white chocolate (actually, 200g because you'll eat some of it)
• 4 eggs
• 125g caster sugar
• 200g plain flour
• 1tsp baking powder
• pinch of salt
• 100g dried apricots chopped into pieces.

And you'll need to do these things:

• Grease a square baking tin and preheat the oven to 180 degrees/gas mark 4.
• Melt the butter and the chocolate together. You can do this in a microwave, or over a pan of water on the hob. Whichever works for you. Stir until it's all mixed and is gooey and smooth. leave to cool a bit - you're going to add the eggs and you don't want to scramble them. No one wants scrambled eggs cake.
• Beat the eggs and caster sugar together. Then beat into the butter and chocolate mixture and stir until combined.
• Fold in the rest of the ingredient - the (sieved) plain flour, baking powder, salt and apricot pieces.
• Bake in the oven for 25-30 minutes. The centre might not be set entirely, but it should firm up when it cools.
• Cut into bars or squares. If you've got any more chocolate, you can always dip the top of the squares into that to give them a chocolate topping.

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Flickr image from Itinerant tightwad's photostream.