* FLAT RATE POSTAGE $15 (UNDER 5kg) AND $20 (OVER 5KG) AUSTRALIA WIDE (EX TASMANIA AND WA) *

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* FLAT RATE POSTAGE $15 (UNDER 5kg) AND $20 (OVER 5KG) AUSTRALIA WIDE (EX TASMANIA AND WA) *

Lemon thyme, honey and almond cake

February 25, 2022

Lemon-thyme-honey-and-almond-cake-from-two-busy-bees-honey

Lemon thyme, honey and almond cake

INGREDIENTS

  • ¾ CUP (270G/9½ OZ) TWO BUSY BEES HONEY HONEY
  • 4 EGGS
  • ¼ CUP (60ML/2 FL OZ) LIGHT-FLAVOURED 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

  1. Preheat oven to 160°C (325°F). Line a 22cm (8½ in) round springform tin with non-stick baking paper.
  2. 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. 
  3. 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. 
  4. 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

    Recipe and recipe image created by Donna Hay 

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.





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