Lemon thyme, honey and almond cake
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.
Ingredients
- 60 ml lemon juice
- 270 g honey
- 4 eggs
- 60 ml light-flavoured extra virgin olive oil
- 1 tbsp lemon thyme leaves
- 1 tbsp finely grated lemon rind
- 360 g almond meal (ground almonds)
- 1 tsp baking powder
- 1 extra honey, for drizzling
- 1 extra lemon thyme sprigs, to serve
- 1 plain Greek-style (thick) yoghurt, to serve (optional)
- 2.1 fl oz lemon juice
- 9.5 oz honey
- 4 eggs
- 2.1 fl oz light-flavoured extra virgin olive oil
- 1 tbsp lemon thyme leaves
- 1 tbsp finely grated lemon rind
- 12.7 oz almond meal (ground almonds)
- 1 tsp baking powder
- 1 extra honey, for drizzling
- 1 extra lemon thyme sprigs, to serve
- 1 plain Greek-style (thick) yoghurt, to serve (optional)
- 0.3 cup lemon juice
- 9.5 oz honey
- 4 eggs
- 0.3 cup light-flavoured extra virgin olive oil
- 1 tbsp lemon thyme leaves
- 1 tbsp finely grated lemon rind
- 12.7 oz almond meal (ground almonds)
- 1 tsp baking powder
- 1 extra honey, for drizzling
- 1 extra lemon thyme sprigs, to serve
- 1 plain Greek-style (thick) yoghurt, to serve (optional)
Details
- Cuisine: Australian
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 0 mins
- Cooking Time: 0 mins
- Serves: 12
Step-by-step
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.
WeekLight by Donna Hay is published by Fourth Estate, £20, available now. Photography by Con Poulos.
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