If you’re looking for a cake to make this weekend but don’t have much time, then this is the one for you!
The best thing is is that it even feels kind of healthy,as you don’t use any sugar or flour, just almond flour, honey, lemonzest & juice, egg, thyme and a pinch of salt.
It’s delicious still warm from the oven, drizzled with some extra honey and a dollop of yoghurt, but even nicer the next day when the thyme has had some time to infuse. I used regular thyme, but if can get your hands on it, lemon thyme would be delicious!
This is a recipe from @donna.hay.
Almond, Honey, Lemon & Thyme Cake
- 270 g Honey
- 4 eggs
- 60 ml mild extra virgin olive oil
- 1 tbsp thyme leaves (or lemon thyme)
- 1 tbsp lemon zest
- 60 ml lemon juice
- 360 g almond flour
- 1 tsp baking powder
- Pinch of salt
- To serve
- Some extra honey
- Yoghurt (optional)
- Thyme leaves
Preheat the oven to 160°C.
Line a 22 cm cake tin with baking paper, or just line the bottom with paper and grease the sides with butter.
In a large bowl whisk together the eggs and honey.
Add the lemon zest, lemon juice, thyme and olive oil, mix well.
Add the almond flour, baking powder and the salt, mix well.
Pour it into the baking tin and place in the oven.
Bake it for 35-40 minutes, until the top is nice and brown. To check if it's done, use a toothpick and insert it into the centre of your cake, right to the base. When you pull it out, it should come away clean. If some batter is still attached it needs a little longer.
Remove from the oven and let cool in the tin for 10 minutes.
Go around the edges with a knife to make sure now cake sticks to the sides and remove the tin.
Place on a large plate and drizzle with some extra honey and thyme leaves.
Serve with a dollop of yoghurt (optional).