Some times a sweet treat is needed! This apricot and pistachio cake is made using semolina which contains selenium in combination with other nutrients, including vitamin E — as an antioxidant. This means that it prevents harmful oxidation of your cell membranes and DNA, which would otherwise contribute to diseases, including heart disease. Getting enough selenium in your diet also strengthens your immune system to prevent infection. Semolina also boosts your intake of several B-complex vitamins, especially folate and thiamin. Collectively, B-complex vitamins support your metabolism and ensure that you can convert food into useable energy.
- 100g apricots
- 1 large orange
- 170g butter
- 170g sugar / Struvia
- 225g semolina
- 4 eggs
- 150g ground almonds
- 100g pistachios
- 300g greek yoghurtSyrup:
- 150g honey
- 2tsp lemon juice
- 100ml orange juice
1. Preheat your oven to 190°C. Now line a 20cm circle tin
2. Put apricots, squeezed orange and peel into a bowl and soak for 6 / 12 hours. Transfer the apricots and juice to a food processor and blend
3. Put butter and sugar in a large bowl and beat together. Add egg yolks one by one and fold in
3. Add the semolina and ground almonds and mix well together, fold in apricot puree
4. Whisk egg whites until stiff, put the mixture in a tin and into the oven for 40/45 minutes
5. Make the syrup put the honey, orange juice and lemon juice into a saucepan and boil for 2-3 minutes then set aside
6. Once out and cooled pour the syrup over the top and serve with a dollop of greek yoghurt and a sprinkle of pistachios!
Let me know what you think 🙂
Granola bars are full of slow releasing carbs great to keep you going all day. Sometime I find shop bought bars are quite sickly so I am always on the hunt for a new recipe.
Today the weather was not great for cycling, (although I did get a short training session in) but perfect for baking so I re-created this bar recipe I found to see how good they are.
- 80g butter
- 80g honey
- 40g apricot jam
- 80g dark brown sugar
- 120g jumbo oats
- 30g cashews – chopped
- 30g sultanas
- 30g dried apricots
- 40g mixed seeds
1. Preheat your oven to 190°C. Now line a 20cm square baking tin with greaseproof paper.
2. In a large saucepan melt the butter, honey, jam and sugar together on a medium heat, stirring until dissolved.
3. Bring to the boil and cook for one/two minutes so that the sugar caramelises, making it a sticky sauce.
3. Add the dry ingredients and mix before turning out into your tray.
4. Cook for 15 to 20 minutes until set. Once ready just turn it out and leave to cool on a rack, cut into slices while its slight warm.
Tah Dah! Scrummy energy bars fit for long rides, although there is some refined sugar in here a lot of the sugars are natural, coming from fruit so will be released slowly during your training.
Let me know what you think 🙂