Made with seasonal apricots, freshly milled einkorn flour, almonds and kefir, this refined sugar free, moist upside down cake is easy to whip up for a tea time treat with family and friends. To serve, simply drizzle the cake with some maple syrup, but it also goes perfectly with a simple vanilla pudding or whipped cream.
- Preheat oven to 180C/350F. Grease a 9-10 inch springform pan and line the base with baking paper. Well drain the apricot halves. Arrange, cut-side down, over base of prepared pan. Sprinkle the chopped almonds between apricot halves.
- Whisk together the ground einkorn flour, baking powder and baking soda. Beat butter, coconut sugar, lemon thyme leaves and vanilla until pale and creamy. Add eggs, one at a time, beating to combine.
- Add flour mixture to the butter mixture in three batches alternately with the kefir in two batches, beginning and ending with flour.
Pour the batter over apricots and spread with a spatula to cover apricots and smooth top. Bake for 50 minutes to 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Carefully turn cake out onto a serving plate. Garnish with extra lemon thyme leaves and drizzle with maple syrup.