Olive Oil, Orange, and Thyme Cake with Orange and Thyme Syrup

This recipe for thyme cake from Winning Appliances is far from the ordinary!

RatingDifficultyIntermediate
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Prep Time15 minsCook Time45 minsTotal Time1 hr
Ingredients:
 ¾ cup (120g) whole almond kernels (with skin on)
 3 eggs
 ¾ cup (165g) caster sugar
 2 tsp vanilla extract
 2 tsp finely chopped thyme
 Finely grated zest from 1 orange
 1 ¼ cups (185g) plain flour
 2 tsp baking powder
 ½ cup (125ml) light olive oil
 200g 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 (220g) caster sugar
 ½ cup (125ml) orange juice
 ⅓ cup (80ml) water
 6 sprigs fresh thyme
Method:
1

Preheat oven to 190*C (170*C fan forced). Grease a 20cm round cake pan and line the base with nonstick 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 on a cooling rack to cool.

4

Meanwhile, make the Orange Thyme Syrup by peeling the orange skin with a vegetable peeler; use a sharp knife to remove any white pith then thinly slice the zest into thin strips. Place in a small saucepan with the 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. Add thyme and allow to infuse for 5 minutes. Remove thyme and discard.

5

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

6

Serve cake with extra syrup and cream or yoghurt.

Notes:
7

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

Ingredients

Ingredients:
 ¾ cup (120g) whole almond kernels (with skin on)
 3 eggs
 ¾ cup (165g) caster sugar
 2 tsp vanilla extract
 2 tsp finely chopped thyme
 Finely grated zest from 1 orange
 1 ¼ cups (185g) plain flour
 2 tsp baking powder
 ½ cup (125ml) light olive oil
 200g 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 (220g) caster sugar
 ½ cup (125ml) orange juice
 ⅓ cup (80ml) water
 6 sprigs fresh thyme

Directions

Method:
1

Preheat oven to 190*C (170*C fan forced). Grease a 20cm round cake pan and line the base with nonstick 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 on a cooling rack to cool.

4

Meanwhile, make the Orange Thyme Syrup by peeling the orange skin with a vegetable peeler; use a sharp knife to remove any white pith then thinly slice the zest into thin strips. Place in a small saucepan with the 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. Add thyme and allow to infuse for 5 minutes. Remove thyme and discard.

5

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

6

Serve cake with extra syrup and cream or yoghurt.

Notes:
7

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

Olive Oil, Orange, and Thyme Cake with Orange and Thyme Syrup
IngredientsDirections

Looking for more cake recipes? Check this out: Vegan Dark Chocolate, Nutmeg, & Oreo Cheesecake

Olive Oil, Orange, and Thyme Cake



source https://www.bestdesserts.co/olive-oil-orange-and-thyme-cake-2/

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