Olive Oil, Lemon, Thyme & Yoghurt Cake
On the Leaping Goat farm we have an abundance of thyme and lemons at the moment (and of course, olive oil!) so we thought we better get in the kitchen and whip up a delicious cake that showcases these beautiful ingredients.
Despite having a relatively small amount of sugar, this cake hits. the. spot. It's honestly so decadent, mostly because of how dense the almond meal and olive oil together make it. It's also got four eggs. Four! It's incredible served warm with a generous scoop of ice cream oozing and melting over the top or served cold, simply dusted with icing sugar. Take it to a whole new level by adding a cream cheese frosting or glaze with lemon syrup to make it a little sweeter.
The combination of thyme, almond and lemon make for the most sophisticated flavour, making this cake surpass all other lemon tea cakes. Rosemary would also work a treat.
This cake is so super easy with a stand mixer, but can be made with a simple whisk as well.
Ingredients
4 eggs
3/4 cup sugar
Zest and juice of 1 lemon
5 sprigs of thyme, chopped
1/2 cup yoghurt
1/2 cup Leaping Goat Olive Oil
2 1/2 cups almond meal (desiccated coconut also works!)
1/2 cup self-raising flour
Method
Preheat fan-forced oven to 160°C and line the base and sides of a large cake pan with baking paper.
In an electric mixer, beat together the eggs and sugar until the mixture pales. This will take 3-5 minutes. (If using a whisk, just whisk until the sugar is dissolved, the mixture won't pale)
Whilst the eggs and sugar are beating, grate the lemon rind and chop the thyme.
To the egg/sugar mixture, add the yoghurt, olive oil, lemon zest and juice and thyme. Beat on a low speed until combined.
Add the almond meal and self raising flour, beat on a low speed until just combined.
Scrape down the bowl and beat for a final 20 seconds to incorporate anything at the bottom or sides of the bowl.
Pour the batter into the cake tin and bake for 35 minutes or until the cake is golden and firm to the touch.
Dust with icing sugar and serve warm with berries and vanilla ice cream.
