LEMON THYME, HONEY AND ALMOND CAKE
SERVES 12
¾ cup honey
4 free-range eggs
¼ cup light extra virgin olive oil
1 tablespoon lemon thyme leaves
1 tablespoon finely grated lemon rind
¼ cup lemon juice
360 g almond meal (ground almonds)
1 teaspoon baking powder extra honey, for drizzling extra lemon thyme sprigs, to serve plain Greek-style (thick) yogurt, to serve (optional)
1 Preheat the oven to 160°C. Line a 22 cm round springform tin with nonstick baking paper. 2 Place the honey and eggs in a large bowl and whisk to combine. Add the oil, lemon thyme, lemon rind, and juice and whisk to combine. Add the almond meal and baking powder and whisk until smooth. 3 Pour the mixture into the tin and bake for 35–40 minutes or until golden and cooked when tested with a skewer. Allow to cool in the tin for 10 minutes. 4 Remove the cake from the tin and place on a cake stand or plate. Drizzle with extra honey and scatter with extra thyme sprigs. Cut into wedges and serve with yogurt.
Cook’s note: This lemony cake is one of my most requested recipes. It’s also the cake I make when I need to prep something sweet in advance – it’s dense and moist, meaning it keeps well, plus I find the flavors continue to develop over time. Store it in an airtight container for up to 10 days.
EDAMAME AVO SMASH SUPER-GREEN FRITTERS
SERVES 4
1 x quantity spinach-and-baby marrow fritters (see basic recipe below)
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