Lemon Thyme Olive Oil Cake

Name: Lemon Thyme Olive Oil Cake
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 100 ml olive oil; 90 g caster sugar; 70 g runny honey; 3 medium eggs; 2 egg yolks; 200 g ground almonds; 100 g spelt or gf flour; 0.5 tsp baking powder; 0.5 tsp bicarbonate of soda; 0.5 tsp sea salt; 1 orange zest; 4 lemon zest; 100 g Greek yogurt; 1 tsp vanilla extract; 150 ml lemon + orange juice; 100 g caster sugar; 2.5 tbsp thyme leaves; 2 tbsp olive oil

50m

Serves 1

instagram.com

Lemon Thyme Olive Oil Cake

instagram.com

50m

Serves 1

Directions

1Preheat the oven to 170 C degrees. Grease and line a 9-inch baking tin with baking paper.
2In a bowl, add olive oil, caster sugar, runny honey, 3 medium eggs, and 2 yolks and whisk them together.
3Stir in the ground almonds, spelt or gluten-free flour, baking powder, bicarbonate of soda, sea salt, orange zest, and lemon zest.
4Mix in the Greek yogurt and vanilla extract.
5Pour the batter into the prepared baking tin.
6Bake for 50 minutes in the middle of the oven, or until a skewer inserted comes out fairly clean.
7While the cake bakes, for the syrup, add 100g caster sugar and 150ml lemon/orange juice into a bowl and mix.
8Set a frying pan to medium to high heat and add 2 tbsp olive oil followed by 2.5 tbsp thyme leaves. Fry for 2-3 minutes until gently crisped up.
9Stir the fried thyme through the juice and sugar mix.
10Pour the syrup over the hot cake and leave to soak in.
11Serve cake warm or at room temperature with crème fraîche or yogurt.

Ingredients

100 ml olive oil
90 g caster sugar
70 g runny honey
3 medium eggs
2 egg yolks
200 g ground almonds
100 g spelt or gf flour
0.5 tsp baking powder
0.5 tsp bicarbonate of soda
0.5 tsp sea salt
1 orange zest
4 lemon zest
100 g Greek yogurt
1 tsp vanilla extract
150 ml lemon + orange juice
100 g caster sugar
2.5 tbsp thyme leaves
2 tbsp olive oil

Equipment

9 inch baking tinbaking paperbowlwhiskfrying panskewer

Tips

The olive oil gives the cake a real golden decadent look and makes it lighter.
Serve the cake warm or at room temperature with crème fraîche or yogurt.

Lemon Thyme Olive Oil Cake

50m

Serves 1

instagram.com

Lemon Thyme Olive Oil Cake

instagram.com

50m

Serves 1

Directions

1Preheat the oven to 170 C degrees. Grease and line a 9-inch baking tin with baking paper.
2In a bowl, add olive oil, caster sugar, runny honey, 3 medium eggs, and 2 yolks and whisk them together.
3Stir in the ground almonds, spelt or gluten-free flour, baking powder, bicarbonate of soda, sea salt, orange zest, and lemon zest.
4Mix in the Greek yogurt and vanilla extract.
5Pour the batter into the prepared baking tin.
6Bake for 50 minutes in the middle of the oven, or until a skewer inserted comes out fairly clean.
7While the cake bakes, for the syrup, add 100g caster sugar and 150ml lemon/orange juice into a bowl and mix.
8Set a frying pan to medium to high heat and add 2 tbsp olive oil followed by 2.5 tbsp thyme leaves. Fry for 2-3 minutes until gently crisped up.
9Stir the fried thyme through the juice and sugar mix.
10Pour the syrup over the hot cake and leave to soak in.
11Serve cake warm or at room temperature with crème fraîche or yogurt.