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.
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Ingredients
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
Baking Instructions
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.
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If you’ve enjoyed this recipe – check out these other great never-fail recipes:
Storecupboard Standby : Quick chocolate cake in a cup
Coconut, Lime and Blueberry Cake
Chateau Durantie Carrot and Parsnip Cake
And do please share your own favourite recipes below… we’d love to hear from you.
My brother recommended I may like this blog. He was totally right.
This put up actually made my day. You cann’t believe just how much time I had spent for this information! Thanks!
thank you – that’s very kind
Molten Lava Chocolate Cake RecipeIngredients8 ounces sewsimeet orbittersweet chocolate, chopped4 large eggsbd pound (2 sticks) unsalted butter, chopped4 tablespoons unbleached all purpose flourbd cup sugarbd teaspoon ground cinnamonWhipped cream for garnish (1 pint heavy cream, confectioners’ sugar and vanilla extract)Raspberries and mint leaves for garnish (optional)DirectionsPreheat the oven to 350b0F. Grease eight 4-ounce cake molds or ramekins.Over a double boiler, melt the chocolate and butter, stirring constantly. Once they are completely melted, set aside and cool.Combine the sugar and eggs and whisk until pale and fluffy. Stir the chocolate mixture into the egg mixture until completely blended. Whisk in the flour, nutmeg and cinnamon and mix well.Pour the batter into the cake molds and bake for 14 minutes at 350b0F.While the cakes are baking you can whip the cream. To one pint heavy cream add 2 tablespoons confectioners’ sugar as the cream begins to thicken, plus 1 teaspoon vanilla and a few grains salt. Unsweetened or barely-sweetened whipped cream is also delicious, so feel free to reduce the sugar or add none at all.Remove the lava cakes from the oven and cool for 2 minutes. Run a knife around the edges, invert the molds onto individual dessert plates, garnish with raspberries and mint leaves and serve immediately. We prefer to pass the whipped cream in a bowl so guests can help themselves to the amount they prefer.
Mmm, that sounds lovely. Thanks for the recipes – they sound delish!
Chocolate oreo cakeThe recipe is ..What You Need1 pkg. (2-layer size) devil’s food ccoholate cake mix 4 squares BAKER’S Semi-Sweet Chocolate 1/4 cup (1/2 stick) butter 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/2 cup sugar 2 cups thawed COOL WHIP Whipped Topping 12 OREO Cookies, coarsely crushed Make ItHEAT oven to 350b0F. Prepare cake batter and bake in 2 (9-inch) round cake layers as directed on package. Cool in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely. MICROWAVE ccoholate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until ccoholate is completely melted. Cool 5 min. MEANWHILE, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with ccoholate glaze. Let stand until firm. Keep refrigerated.Kraft Kitchens TipsFamily FunThis great-tasting cake looks like a giant OREO Cookie.Cooking Know-HowIf ccoholate glaze becomes too thick, microwave on HIGH 20 to 30 sec. or until of desired consistency.Size-WiseEnjoy a serving of this indulgent cake on occasion, but keep portion size in mind. One cake makes ..
OOh, that sounds good. Thanks for the tip. It might need to be healthied up a bit for some of our readers, but it does sound good and very comforting.
Thanks for sharing. Damn, now I need a slice of cake!
Hey Darren, Thanks for your comment. Agreed and Rethink has done a rearkmable job of getting creating awareness for a younger demographic who also need to be aware that this disease can affect younger women too. My mother was only 32 when she was diagnosed. I’ve seen a few interesting initiatives from the Heart and Stroke Foundation (more so in the U.S.) and the Movember movement seems to be catching some steam but none with the same impact.
Little confused who Darren is – but happy that you feel the info is useful!
Oh dear…does this sound super delicious! If only I were a great baker… Good thing my wife is! And, if only there were a way to taste food over the internet so you wouldn’t have to have your wife cook it. Ah well, bookmarked anyway, she loves to tackle new recipes, especially from you ladies!
Great that you’re inspired – but it is super easy, so you could give it a whirl yourself? Go on, surprise your loved one with some baked love!
This recipe sounds delicious and doable! I have recently been trying to stay away from wheat, so this recipe would be perfect! I also love dried apricots. I am guessing the sweet potato is to add moisture, rather than flavor? My mother is actually celiac, allergic to gluten, and therefore, to wheat. So she bakes with a lot of spelt flour instead of wheat flour. I personally do not care for most wheat flour substitutes. I guess I’m a bit picky 🙂
Well you might consider downloading our free book – it’s got a whole appendix of alternatives to standard flours. Not just for people with intolerances, but for health reasons for everybody. do check it out