Upside-down Apricot Einkorn Cake with Thyme and Almonds

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.

800 g Homemade apricot halves in honey syrup, drained
40 g Almonds, chopped
250 g Einkorn berries, ground into flour
2 tsp Baking powder
1 tsp Baking soda
175 g Butter, softened
100 g Coconut sugar
2 tsp Fresh lemon thyme leaves
2 tsp Vanilla extract
2 Large eggs, at room-temperature
200 ml Kefir
Maple syrup to serve

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.