Directions
- 1Preheat your oven to 170°C. Grease and line a 9-inch baking tin with parchment paper.
- 2In a large bowl, whisk together the olive oil, caster sugar, honey, eggs, and yolks.
- 3Then stir in the ground almonds, polenta, baking powder, bicarbonate of soda, sea salt, and lemon zest.
- 4Add the Greek yogurt and vanilla extract, mixing until combined.
- 5Set aside a medium saucepan to a medium to high heat and add sugar for caramel.
- 6Cook until the sugar has melted into a coca cola color. Swirl the pan around and use a wooden spoon to break up any lumps.
- 7Pour the caramel into the prepped baking tray onto non-stick baking paper. Tip and tilt so that the tray is evenly covered.
- 8Sprinkle over thyme leaves.
- 9Pour the cake batter on top and bake for 45-48 minutes in the middle of the oven.
- 10While the cake bakes, mix the caster sugar with the lemon juice.
- 11Pour the syrup over the hot cake as soon as it comes out of the oven, letting it soak in.
- 12Carefully flip the cake over onto a plate, allow to cool for at least 10 minutes before removing the paper.
- 13Serve warm or at room temperature with a dollop of crème fraîche.
Ingredients
- 110 ml olive oil
- 100 g caster sugar
- 70 g runny honey
- 4 medium eggs
- 1 egg yolk
- 200 g ground almonds
- 80 g quick cook polenta
- 0.5 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 0.5 tsp sea salt
- 4 zest of lemons
- 100 g Greek yogurt
- 1 tsp vanilla extract
- 200 g caster sugar for caramel
- 2 tbsp thyme leaves
- Pinch salt
- 100 ml juice of lemon
- 50 g caster sugar for syrup
Equipment
9-inch baking tinparchment paperlarge bowlwhiskmedium saucepanwooden spoonskewerplate
Tips
- The caramel creates a wonderful bottom for the cake, making it crunchy and a bit sticky.
- Serve warm or at room temperature with a dollop of crème fraîche.
- The cake is ready when a skewer inserted comes out mostly clean
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