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.
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