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Lemon thyme and almond cake

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!



The tart

Honey 250 gr
Eggs 4
Olive oil 60 ml
Thyme 1 spoon
Lemon zest 1 spoon
Lemon juice 60 ml
Almond flour 350 gr
Baking powder 1 spoon

Preparation Process

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. 

Tips and variations

Delicious with a bit of Greek yogurt. 

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