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Lemon & Thyme Syrup Cake

You will notice a common cake ingredient missing here, fat from butter or oil. Instead, the eggs and yoghurt (I recommend using full fat) add to the tender crumb, as do the ground almonds. The cake is also cooled in the tin after being drizzled with the lemon and syrup. This keeps the cake wonderfully moist for days. I keep it stored in the tin covered with a silicone bowl cover (or a plate will do) and cut slices of cake as needed. Or if you need the tin, simply lift the cake from the tin once cool (baking paper and all) and store it in an airtight container.
Servings 12 slices
Prep Time 20 minutes
Cook Time 30 minutes

Ingredients

  • ⅓ cup (70g) raw sugar
  • 3 free-range eggs
  • ⅔ cup (180g) plain yoghurt
  • zest of 1 lemon
  • ¾ cup (90g) ground almonds
  • ¾ cup (110g) plain flour or gluten-free flour
  • 1 ½ tsp baking powder
  • pinch of salt

Lemon & Thyme Syrup

  • juice of 1 lemon, about 3 tbsp
  • ¼ cup (50g) sugar
  • ¼ cup (60ml) hot water
  • 3-4 good-sized sprigs of fresh thyme

Instructions

  • Preheat the oven to 180C (fan 160C). Line a 20cm cake tin (base and sides) with baking paper. I like to use a single piece of paper, scrunch it up to crease, then flatten it again and press it into the tin. The creased paper will help it to stay in place, and it creates a fun rustic look.
  • In a large mixing bowl, whisk together the sugar and eggs until foamy. Add the yoghurt and lemon zest and whisk well to combine.
  • In a second bowl combine the ground almonds, flour, baking powder and salt. Whisk to aerate and remove any lumps.
  • Add the dry ingredients to the egg mixture and use a spatula to fold together until just combined. Pour into the prepared tin.
  • Bake for 30-35 minutes until an inserted skewer comes out clean.
  • While the cake is baking, make the syrup. In a small saucepan combine the syrup ingredients and bring to a boil. Simmer for 2 minutes then remove from the heat.
  • Once the cake is out of the oven, set the tin on a cooling rack. Use a skewer to pierce the cake a dozen times through the base. Spoon over the hot syrup, and thyme if you like, and leave to cool in the tin.
  • Store in the covered tin, or transfer to an airtight container once cool, and keep in a cool pantry. Enjoy within 4 days.