Method

• 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!