Almond Honey Cake with Apricots

Ingredients

1 tsp vanilla essence
100g read-to-eat dried apricots
2 large eggs (or medium, whatever you have)
180g honey
150g peeled and finely grated sweet potato
finely grated zest of 1/2 unwaxed lemon
100g spelt or any other type of flour
100g ground almonds
2 tsps baking powder (more generous if using wholemeal)
1/4 tsp salt (if you wish)
100g whole blanched almond (keep a dozen or so for the top)

3 tbsp apricot jam or 1 tbsp of clear honey to glaze the top

20 - 23 cm tin

Preheat the oven to 180 degrees.  Grease the tin.

Chop the apricots into small cubes (about 1/2 cm).

Beat the eggs, honey and vanilla essence in a mixing bowl (about two minutes).  Add the grated sweet potato and lemon zest and mix well.  Add the flour, ground almonds, baking powder, salt (if using) and mix thoroughly.  Add apricots and blanched almonds and mix gently, so as not to break the almonds.

Put the mixture into the tin.  Decorate the top with the 12 remaining almonds and place in the centre of the oven for 40 minutes.

Remove cake and while hot, brush over heated jam or honey.

Enjoy with yogurt or ice-cream.  Mummm.


PS  This receipe was adapted from 'red velvet, chocolate heartache'