Yoghurt Rye Cake with Apricots and Almonds

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

Dark rye flour, coconut sugar and cardamom give this simple cake real depth of flavour and a wonderful colour and thanks to natural Greek yoghurt and sweet ripe apricots, the cake turned out really yummy with a perfectly dense and moist texture. It’s great as a teatime snack or you could serve it as a dessert with a little mascarpone cream. For this cake, I used half dark rye flour and half plain flour. Next time I will definitely try it with 100% rye flour.

120 g Rye flour 120 g Plain flour A pinch of salt 1/2 tsp Cardamom 1/2 tsp Baking soda 1 1/2 tsp Baking powder

120 g Kerrygold butter, softened 100 g Coconut sugar 1 tsp Vanilla extract 2 Eggs, medium 285 g Greek yoghurt, room temperature 5 Ripe apricots, pitted and quartered 50 g Almond slices 1 tbsp Coconut sugar 30 g Kerrygold butter, cut into thin slices

1. Preheat the oven to 180C/350F. Line the bottom of a 24-cm spring-form pan with parchment paper and grease the sides with a bit of butter.
2. Whisk rye flour, plain flour, salt, cardamom, baking soda and baking powder together.
3. Using an electric mixer, beat butter, coconut sugar and vanilla until light and fluffy. Add eggs, one at a time, beating after each addition.
4. Sift in half flour mixture, gently stir to combine. Add in Greek yoghurt, then the remaining flour mixture. Mix until combined. The batter will be thick.
5. Spoon half the cake mixture into prepared pan. Smooth surface. Top with apricot wedges. Spoon remaining mixture over apricots. Smooth the surface. Sprinkle with almonds and coconut sugar. Arrange the butter slices on top.
6. Bake for about 50 minutes or until a skewer inserted into the centre comes out clean. Stand cake for 5 minutes in pan. Remove from pan and place on a wire rack to cool.

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com