LIGHT FANTASTIC
LEMON THYME, HONEY AND ALMOND CAKE
“Think veggies that are caramelised, crunchy, fresh and big on personality”
SERVES 12
¾ cup honey
4 free-range eggs
¼ cup light extra virgin olive oil
1 tablespoon lemon thyme leaves
1 tablespoon finely grated lemon rind
¼ cup lemon juice
360 g 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)
Preheat the oven to 160°C. Line a 22 cm round springform tin with nonstick 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 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.
