I have this recipe from my friend Vince, whom I met a couple of years ago when I was getting ready for New-York marathon. It was my first race abroad, the big experience! And last thing I wanted was to eat something that would upset my stomach if it is something I wasn’t used to. You don’t change your eating habits right before a race. That’s why I baked this cake before I left home, and took it with me all the way to the US! I took the liberty though to add my personal touch by changing some things here and there, and adapt the ingredients to my personal taste. This cake is very good as a pre-event energy supply! Trust me, I have tested it many times already it has never let me down.
Ingredients for 6 portions:
- 100 g of whole-wheat flour
- 200 g of oats
- 10 dry apricots (or any other dry fruits that you fancy)
- 3 tablespoons of honey (or a banana)
- 150 g of yogurt
- 150 ml of milk (I use semi-skimmed milk, but you can also do with soya milk)
- 1 tablespoon of coconut oil
- 40 gr of grounded almonds
- 2 teaspoons of baking soda
- A pinch of cinnamon (or more according to your taste)
- Preparation: 20 mins
- Cooking: 30 mins
- Rest: none
1- Preheat the oven at 180 Celsius degrees.
2- Mix all the dry ingredients: the flour, the oats, the baking soda, the cinnamon and the grounded almonds.
3- Add the milk and the yogurt and mix well. Then the coconut oil and the honey and mix again until smooth (if you add a banana, squash it with a folk and add it to the mixture).
4- Chop the apricots and add them to the batter. Pour into a greased cake tin, and put in the oven for 30 to 35 minutes. Then let the cake cool down a little bit before taking it out of the mould. Et voila!