My love for California inspired Mediterranean flavors continues with this Almond Lemon Thyme Olive Oil Cake. What makes this cake Californian is the Meyer lemons, these lemons are unique to Northern California. They have thin skins that have intense lemon essence, lots of aromatic juice with a mild orange flavor. If you can’t find Meyer lemons regular lemons work just fine. Make sure you have good quality olive oil, I like CA Olive Ranch for its grassy, fresh taste and its local made in California.
The beauty of this cake is it keeps well in an airtight container for about 10 days at least while developing its flavors.
Almond Lemon Thyme Olive Oil Cake, 10-12 slices
- 3 large eggs, pasture raised preferred
- 1/2 cup maple syrup or local honey
- 1/2 cup California Ranch E.V. Olive Oil
- 1 tablespoon lemon thyme leaves or regular thyme
- 1/2 cup lemon juice + zest of the entire lemon about 1 heaped tablespoon
- 3 cups ground almond flour/meal, sifted as much as possible
- 1 tablespoon baking powder
- 1 cup greek yogurt
- 1 teaspoon orange blossom water, optional
- extra maple syrup to drizzle
INSTRUCTIONS
- Heat the oven to 350° F.
- Grease and Line a 8-9 inch baking pan with parchment paper.
- Mix the maple syrup or honey, lemon juice, eggs and whisk till well combined. Add lemon zest, thyme, olive oil,. Whisk further till its combined and creamy.
- Add the almond meal, baking powder and mix again.
- Pour the mixture into the prepared baking pan and bake for 30-35 minutes or until its golden and skewer inserted comes clean. (every oven is different so time may vary).
- Cool the cake for 15 minutes before removing from the pan.
- Mix orange blossom water a little maple to Spoon ½ – 1 cup of yogurt.
- Spread it over the cooled cake. Cut into neat wedges and serve.
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