PIECE OF Cake

NOTE

This is is the cake I make when I need to prep in advance – it keeps well, plus the flavours continue to develop. Store it in an airtight container for up to 10 days.

LEMON THYME, HONEY AND ALMOND CAKE

SERVES 12

¾ cup honey
4 eggs
¼ cup light-flavoured extra virgin olive oil
1 tbsp lemon thyme leaves
1 tbsp finely grated lemon rind
¼ cup lemon juice
3 cups almond meal
1 tsp baking powder
extra honey, for drizzling
extra lemon thyme sprigs, to serve
plain Greek-style yoghurt, to serve (optional)

Preheat oven to 160°C. Line a 22cm round springform tin with non-stick baking paper. Place the honey and eggs