125g butter
175g white chocolate, chopped
4 eggs
125g Chelsea Caster Sugar
200g plain flour
1 teaspoon baking powder
pinch salt
100g no-soak dried apricots, chopped

Lightly grease a square 20/9 inch cake tin.
Melt the butter and chocolate in a heatproof bowl set over a saucepan of simmering water. Stir the mixture frequently with a wooden spoon until it is smooth and glossy. Leave to cool slightly.
Beat the eggs and caster sugar into the butter and chocolate mixture until well conbined.
Fold in the flour, baking powder, salt and dried apricots. Mix together well.
Pour into tin and bake in an preheated to 180°C;, 350F or Gas Mark 4, for between 25-30 minutes.