Lemon, Honey and Thyme Cake

Ingredients

• 15 g Unsalted Butter
• 100 ml Olive Oil
• 250 g Honey
• 3 Egg
• 3 Lemon
• 125 g Natural Yoghurt
• 95 g Ground Almond
• 1 tsp Baking Powder
• 130 g Polenta
• 15 g Thyme
• Salt

Instructions

1. 1

   Heat your oven to 180°C/160°C fan.

2. 2

   Grease a 20cm cake tin with melted butter and line it with baking parchment.

3. 3

   Add your olive oil and 200g of honey into a large bowl. Crack in your eggs, then add the zest of one lemon along with its juice. Spoon in your Onken Set Natural Yogurt. Mix to combine.

4. 4

   Add your ground almonds, baking powder, polenta and a pinch of salt.

5. 5

   Pour your batter into your cake tin and bake for 35 mins - a skewer inserted in the centre should come out clean.

6. 6

   Meanwhile, pour your remaining 50g of honey into a small saucepan. Zest and juice your remaining 2 lemons, then add your thyme sprigs. Warm over a gentle heat, stirring occasionally until you have a smooth syrupy mixture.

7. 7

   Allow your cake to cool in its tin for 10 mins, then poke little holes in the top with a skewer. Pour over the syrup, then allow the cake to cool completely in its tin.

8. 8

   Cut into slices and serve with a dollop of Onken Set Natural Yogurt and a few extra thyme leaves.