Winning Appliances’ Olive Oil Orange and Thyme Cake with Orange and Thyme Syrup

Olive Oil Orange and Thyme Cake everyone?

A healthy recipe by Winning Appliances Culinary Expert Bettina Jenkins, this scumptious citrusy cake is perfect for any time of the day!

Winning Appliances has an in-house team of culinary chefs and experts. When they’re not busy in the Winning Appliances showrooms cooking up a storm on various appliances, they also dedicate their time to developing the most delicious and beautiful recipes for Australians to enjoy.

RatingDifficultyIntermediate

Prep Time15 minsCook Time45 minsTotal Time1 hr

 ¾ cup whole almond kernels, skin on
 3 eggs
 ¾ cup caster sugar
 2 tsp vanilla extract
 2 tsp finely chopped thyme
 Finely grated zest from 1 orange
 1 ¼ cups plain flour
 2 tsp 2 tsp baking powder
 ½ cup light olive oil
 200 g thick Greek yoghurt
 Extra thyme sprigs to serve
 Thick cream or yoghurt, to serve
For the orange thyme syrup:
 1 orange, washed and dried
 1 cup caster sugar
 ½ cup orange juice
  cup water
 6 sprigs fresh thyme

1

Preheat oven to 190*C (170*C fan forced). Grease a 20cm round cake pan and line base with non stick baking paper.

2

Place almonds into a food processor bowl and process until finely chopped. Set aside.

3

Place eggs, sugar, vanilla, zest and thyme into the bowl of an electric mixer; mix on medium high until eggs are light and fluffy. Add sifted flour and baking powder, olive oil, yoghurt and almonds; using a spatula, mix until well combined. Pour into the prepared pan and cook for 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a cooling rack to cool.

To make the orange thyme syrup:
4

Peel the orange skin with a vegetable peeler; use a sharp knife to remove any white pith then thinly slice zest into thin strips.

5

Place in a small saucepan with sugar, orange juice and water; stir over low heat until sugar dissolves; increase heat to medium high and boil, without stirring for 2 minutes or until slightly thickened.

6

Add thyme and allow to infuse for 5 minutes.

7

Remove thyme and discard.

To combine:
8

Place cake onto a serving plate; pour over half the syrup; arranging orange strips and extra thyme sprigs over the cake.

9

Pour remaining syrup into a serving jug.

10

Serve cake with extra syrup and cream or yoghurt.

Note/s:
11

You may like to try substituting lemon for the orange - this will give you a more tangy result. Also, you can substitute rosemary for the thyme. It will give you a more aromatic, slightly bitter flavour!

12

Asko ovens are known for their vaulted ceilings which allows for more even heat circulation of hot air - for perfect cooking every time!

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Ingredients

 ¾ cup whole almond kernels, skin on
 3 eggs
 ¾ cup caster sugar
 2 tsp vanilla extract
 2 tsp finely chopped thyme
 Finely grated zest from 1 orange
 1 ¼ cups plain flour
 2 tsp 2 tsp baking powder
 ½ cup light olive oil
 200 g thick Greek yoghurt
 Extra thyme sprigs to serve
 Thick cream or yoghurt, to serve
For the orange thyme syrup:
 1 orange, washed and dried
 1 cup caster sugar
 ½ cup orange juice
  cup water
 6 sprigs fresh thyme

Directions

1

Preheat oven to 190*C (170*C fan forced). Grease a 20cm round cake pan and line base with non stick baking paper.

2

Place almonds into a food processor bowl and process until finely chopped. Set aside.

3

Place eggs, sugar, vanilla, zest and thyme into the bowl of an electric mixer; mix on medium high until eggs are light and fluffy. Add sifted flour and baking powder, olive oil, yoghurt and almonds; using a spatula, mix until well combined. Pour into the prepared pan and cook for 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a cooling rack to cool.

To make the orange thyme syrup:
4

Peel the orange skin with a vegetable peeler; use a sharp knife to remove any white pith then thinly slice zest into thin strips.

5

Place in a small saucepan with sugar, orange juice and water; stir over low heat until sugar dissolves; increase heat to medium high and boil, without stirring for 2 minutes or until slightly thickened.

6

Add thyme and allow to infuse for 5 minutes.

7

Remove thyme and discard.

To combine:
8

Place cake onto a serving plate; pour over half the syrup; arranging orange strips and extra thyme sprigs over the cake.

9

Pour remaining syrup into a serving jug.

10

Serve cake with extra syrup and cream or yoghurt.

Note/s:
11

You may like to try substituting lemon for the orange - this will give you a more tangy result. Also, you can substitute rosemary for the thyme. It will give you a more aromatic, slightly bitter flavour!

12

Asko ovens are known for their vaulted ceilings which allows for more even heat circulation of hot air - for perfect cooking every time!

Olive oil orange and thyme cake with orange and thyme syrup

Try out these delicious Gluten Free Apple and Cinnamon Muffin with Crumble Topping!

Winning Appliances' Olive Oil Orange and Thyme Cake with Orange and Thyme Syrup
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