FEAST YOUR EYES - TABLE TOPPERS

FORMER ROYAL CHEF CAROLYN ROBB CREATES A GLORIOUS CORONATION SPREAD INSPIRED BY BRITISH INGREDIENTS

Lemon and thyme cake

"Made with yoghurt and olive oil, this light cake makes an eye-catching centrepiece. The aroma of fresh thyme brings back indelible memories of the gardens at Highgrove."

SERVES 10-12

INGREDIENTS

For the cake 

● Vegetable oil, for greasing

● 300g plain flour, plus extra for dusting

● 180ml light olive oil

● 2 free-range eggs

● 200g plain Greek yoghurt

● 250g caster sugar

● 2 tbsp finely grated lemon zest

● 1 tbsp baking powder

For the syrup 

● 60ml fresh lemon juice

● 6 fresh lemon thyme or common thyme sprigs

● 125g granulated sugar 

For the decoration 

● 225g mixed strawberries, raspberries, blueberries and/or other seasonal berries

● 6 fresh lemon thyme or common thyme sprigs

● Icing sugar, for dusting

1. Preheat the oven to 180°C/160°C fan/gas mark 4. Oil a 23cm ring cake tin, covering the interior surface, then dust evenly with flour.

2. In a large bowl, whisk together the olive oil, eggs, yoghurt, caster sugar and lemon zest until blended. Sift together the flour and baking powder into the bowl. Using a large metal spoon, stir in the flour mixture until fully incorporated.

3. Pour the batter into the prepared tin. Bake the cake for about 30-35 minutes until the top is golden and a toothpick inserted near the centre comes out clean.