Olive oil orange and thyme cake with orange and thyme syrup

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
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