Lemon tarts are one of our favorite tarts and we already baked a lot of different ones. We saw this combination of ingredients from Donna Hay and decided to bake this one and share with you!
|Olive oil||60 ml|
|Lemon zest||1 spoon|
|Lemon juice||60 ml|
|Almond flour||350 gr|
|Baking powder||1 spoon|
Preheat oven to 160 degrees. Take a 22cm round baking form with non-stick baking paper.
Place the honey and eggs in a large bowl and stir everything. Add the oil, thyme, lemon zest and juice and whisk to combine. Add the almond meal and baking powder and mix until smooth.
Pour the mixture into the tin and bake for 35 minutes until golden and cooked. Let it cool in the tin for 10 minutes.
Remove the cake from the tin and place on a cake stand or plate. Drizzle with extra honey and with extra thyme sprigs.
Delicious with a bit of Greek yogurt.