Lemon Thyme Honey & Almond Cake by Donna Hay
INGREDIENTS
• ¾ CUP (270G/9½ OZ) HONEY
• 4 EGGS
• ¼ CUP (60ML/2 FL OZ) DELICATE EXTRA VIRGIN OLIVE OIL
• 1 TABLESPOON LEMON THYME LEAVES
• 1 TABLESPOON FINELY GRATED LEMON RIND
• ¼ CUP (60ML/2 FL OZ) LEMON JUICE
• 3 CUPS (360G/12½ OZ) ALMOND MEAL (GROUND ALMONDS)
• 1 TEASPOON BAKING POWDER
• EXTRA HONEY, FOR DRIZZLING
• EXTRA LEMON THYME SPRIGS, TO SERVE
• PLAIN GREEK-STYLE (THICK) YOGHURT, TO SERVE (OPTIONAL)
METHOD
- Preheat oven to 160°C (325°F). Line a 22cm (8½ in) round springform tin with non-stick baking paper.
- Place the honey and eggs in a large bowl and whisk to combine. Add the oil, lemon thyme, lemon rind and juice and whisk to combine. Add the almond meal and baking powder and whisk until smooth.
- Pour the mixture into the tin and bake for 35–40 minutes or until golden and cooked when tested with a skewer. Allow to cool in the tin for 10 minutes.
- Remove the cake from the tin and place on a cake stand or plate. Drizzle with extra honey and scatter with extra thyme sprigs. Cut into wedges and serve with yoghurt. Serves 12
TIPS + TRICKS
This lemony cake is one of my most requested recipes. It’s also the cake I make when I need to prep something sweet in advance – it’s dense and moist, meaning it keeps well, plus I find the flavours continue to develop over time. Store it in an airtight container for up to 10 days.