Fresh Apricot & Thyme Cake



1 cup (plus extra ½ cup) coconut sugar
¼ cup water
8 apricots
8 sprigs thyme
180g butter
1 tsp vanilla extract
4 eggs
1 cup rice flour
2 tsp baking powder
1/3 cup ground almonds
1/3 unsweetened Greek yoghurt


Preheat the oven on bake at 160 degrees. Grease and line a 23cm cake tin (I used a bundt cake tin). In a pot boil together the ½ cup of coconut sugar and the ¼ cup of water for approx. 2 minutes and then pour into the prepared cake tin. Wash the thyme and then remove the stalks. Sprinkle the thyme leaves over the bottom of the cake tin. Wash, destone and slice the apricots in half. Place the apricot halves cut side down into the cake tin. Soften the butter and then beat with the remaining 1 cup of coconut sugar and vanilla until light and fluffy. Add the eggs one at a time, beating well after each addition. Sieve the rice flour and baking powder and add to the cake batter with the ground almonds. Lastly add the yoghurt and mix until just combined. Bake the cake for 45mins or until a skewer comes out clean when tested. Allow the cake to cool slightly before carefully turning out onto on a large plate or board. This cake is delicious served with Waitaki Orchards, Apricot Sorbet!


*cake recipe was adapted from ‘My Darling Lemon Thyme’ By Emma Galloway


Signup for our newsletter!