Honey Cake with Apricots, Vanilla and Sweet Potato
Spend a week with us evolving your life or tweaking your career. We’ll help with everything from creating a cracking CV to realising your authentic self through Photovoyage coaching. And because if your body is more flexible, so is your mind, why not take some classes with one of our top yoga instructors. Our coaches will demonstrate that there’s no guilt about creating happiness and prosperity – and steer you towards achieving both.
We believe you can have your cake and eat it too. And not only by pounding away for hours in the gym after succumbing to cake shaped temptation. Yes, we do offer daily yoga, but we’ve also developed our own healthy recipes with our nutritionist. Everything from ultra decadent triple chocolate cakes all the way to fabulous carrot cakes are available in our ebook.
Try out this Honey Cake with Apricots, Vanilla and Sweet Potato – it’s pretty darn tasty, and the perfect cake to enjoy with a book and a cup of tea. The lovely gooey stuff on the top isn’t artery clogging cream, but rather a deliciously healthy dollop of yoghurt.
At Rethink Retreats, we serve up professional training and life coaching with a slice of cake. Drop by www.rethinkretreats.com to learn a bit more about how we can help. While you are there, sign up for our newsletter, and we’ll give you Rethink Retreat’s Cake Book, filled with (healthy) delectable recipes. They have all been given the seal of approval from our nutritionist, so you won’t have to worry about buying a new wardrobe after you join us in France.
1 each Vanilla pod, split lengthways
100 gram Dried apricots, chopped into small cubes
2 large Eggs (free range)
180 grams Honey (organic)
150 grams Sweet potato, peeled and finely grated
Zest of ½ Lemon
100 gram Rice flour
100 gram Ground almonds
1 teaspoon Baking powder
1 pinch Salt
Preheat the oven to 180°C (Gas mark 4). Line the bottom of a cake pan with baking parchment and grease the sides with butter.
Scrap out the vanilla seeds from the pod into a large mixing bowl. Add chopped apricots to bowl with just enough boiling water to cover apricots. Wrap with cling film or cover with lid and leave to soak while preparing remaining ingredients.
Meanwhile, in a clean mixing bowl, beat together eggs and honey. Add grated sweet potato and lemon zest. Beat until thoroughly combined. Then add flour, ground almonds, baking powder and salt. Mix until well incorporated.
Drain apricots and discard vanilla seeds. Add apricots to sweet potato mixture. Use a spatula to combine.
Tip the mixture into the tin and bake in the middle of the oven for 45 minutes.
If you’ve enjoyed this recipe – check out these other great never-fail recipes:
And do please share your own favourite recipes below… we’d love to hear from you.