Yoghurt Rye Cake with Apricots and Almonds

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

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.
Whisk rye flour, plain flour, salt, cardamom, baking soda and baking powder together.
Using an electric mixer, beat butter, coconut sugar and vanilla until light and fluffy. Add eggs, one at a time, beating after each addition.
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.
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.
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.

36 comments:

Brian's Home Blog 11/8/21 00:43: That's really pretty and I'd try a bit or six of that!
Tom 11/8/21 00:59: ...Angie, you sure come up with some interesting things, this sure is one of them!
J.P. Alexander 11/8/21 03:00: Se ve muy rico de ley lo de hacer. Te mando un beso y gracias por la receta
foodtravelandwine 11/8/21 03:33: Angie!!...you are so creative in the kitchen!!!!!!....I love this recipe!!!....Abrazotes, Marcela
bread&salt 11/8/21 04:57: Looks great Dear friend! I am sure it is very chewy and fingerlickingly delicious. Have a wonderful day.
Christine 11/8/21 06:14: Looks delicious.
Nancy Chan 11/8/21 06:24: You are really amazing. Your recipes are always unique. I love apricots and I am sure this is delicious.
Grace 11/8/21 07:54: Angie, muchas gracias por esta receta. Sus ingredientes además de sanos y livianos aseguran un exquisito sabor.
Un abrazo.
Y buen apetito con un rico café!
☕🥧
Margaret D 11/8/21 08:02: Looks divine.
Rose world 11/8/21 09:10: Pretty and unique cake. Never use rye flour before
DEZMOND 11/8/21 09:39: Looks so beautiful and fragrant!
The Yum List 11/8/21 12:16: Absolutely, drooling over these photos.
Ben | Havocinthekitchen 11/8/21 12:46: Working with rye flour might be tricky as the texture of baked goods might turn a bit sticky / too wet, but this cake looks perfect and terrific! Awesome combination of flavours, too.
Kitchen Riffs 11/8/21 15:48: Love rye, but almost never bake with it. This looks wonderful! Thanks.
Amy (Savory Moments) 11/8/21 15:56: A stunning cake, Angie! Love the flavors and textures in it and one of my favorite summer fruits - apricots!
Balvinder 11/8/21 17:10: I have never thought of using apricots in a cake but this looks like a wonderful cake, healthy too.
Choclette 11/8/21 19:22: Apricots and almonds are a real natural, I bet this cake was delicious. I often use a little rye flour in my cakes and bakes, but I've never made a cake with 100% rye. Interested to hear how it goes.
Martyna 11/8/21 21:24: This looks very delisious ;)
David 11/8/21 21:54: Angie, That is a very pretty cake but it looks like a lot of work. Creative though... Take Care, Big Daddy Dave
Lowcarb team member 11/8/21 23:38: This does look delicious, many thanks for sharing the recipe.

All the best Jan
Raymund 12/8/21 00:49: Once again you never fail to impress me
Yvonne @ Fiction Books Reviews 12/8/21 07:27: I have never tried baking with rye flour, but I love the colour it gives to the recipe.

Another recipe that is all for me, as hubbie likes neither apricots nor almonds!

The presentation is amazing :)
speedy70 12/8/21 08:45: Una torta rustica deliziosa!!!!
Let's Curry 12/8/21 09:29: Angie,
You have given me the confidence to try rye flour combining with plain flour. I have always struggled using this flour. The addition of apricots is interesting. Once again, you are a gem in the kitchen with a creative mind and god given tools, your hands. Thanks
Jyoti 12/8/21 09:36: This is such a yummy recipe! Thanks for sharing. Wonderful Post! Have a great day!
Rampdiary | Fineartandyou | Beautyandfashionfreaks
Eva Taylor 12/8/21 17:05: I just love the way you use a variety of flour in your baking, it's so creative. This apricot cake looks lovely, I could even have it for breakfast!
Eva https://kitcheninspirations.wordpress.com/
Pam 12/8/21 17:39: Yum. What a tasty combination.
mjskit 13/8/21 00:11: What a lovely apricot cake. Love the use of rye flour. I recently discovered Kerrygold butter. Love it!
savorthebest 13/8/21 00:20: That looks wonderful and would be so nice served at brunch
SavoringTime in the Kitchen 14/8/21 00:36: What a gorgeous cake, Angie! I'd love a slice right now. The rye flour and almonds sound delicious together!
MunatyCooking 16/8/21 08:19: Delicious looking cake Angie, I like cakes with apricots in them. Will have to try it 😍
Izaa 16/8/21 23:51: delicious cake
Federica Simoni 18/8/21 16:48: Deliziosa!!!! complimenti!!!
tigerfish 19/8/21 00:28: I HEART this cake :)
claire 21/8/21 23:15: This is an awesome cake Angie! Finally I must try with rye flour I am thinking about it for ome time :-)
babYpose 3/9/21 06:10: Wow amazing yogurt with apricot cake, looks yummy and healthy.