Lemon & Thyme Olive Oil Cake

For the cake:

175ml good quaity olive oil (I always use La Espanola)

3 eggs

150g plain flour

85g ground almonds

120g caster sugar

Zest of two large lemons

A pinch of salt

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For the syrup:

8 sprigs of thyme

The juice from both lemons

50ml water

100g caster sugar

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1. Pre heat your oven to 200 degrees and grease and line a 20cm sandwich tin

2. Combine all of your ingredients in a large mixing bowl until you have a smooth batter. Pour into the prepared tin and bake for 30 minutes, or until a skewer comes out clean.

3. Whilst your cake is baking, prepare the syrup by heating the lemon juice, sugar and water and bring to the boil. Add the thyme sprigs and reduce to a simmer for 5-10 minutes.

4. Once your cake is ready, remove from the oven and skewer a few holes over the top, before pouring over the syrup. Leave to absorb and cool fully in the tin.

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