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Lemon Thyme Drizzle Cake


INGREDIENTS (Serves 8)


45g fresh white breadcrumbs

200g golden castor sugar

100g ground almonds

2 tsp baking powder

4 large eggs lightly beaten

200ml olive oil

Grated zest of 2 lemons

2 tsp icing sugar

1 lemon thyme sprig


Syrup

Juice of 2 lemons

100 ml water

85g golden castor sugar

3 lemon thyme sprigs


DIRECTIONS


  1. Preheat the oven 190C gas Mk5
  2. Put breadcrumbs, sugar and almonds into a bowl
  3. Mix the eggs and the oil together and beat into the dry ingredients with a wooden spoon
  4. Stir in the lemon zest
  5. Oil and line a 20cm cake tin, pour in the cake mixture and bake for 35-40mins or until a skewer inserted into the cake comes out clean
  6. Cool in the tin for 5 mins and turn out onto a plate
  7. Put syrup ingredients into a pan and hjeat gently until boiling.  Boil for 4 mins
  8. Make holes all over the cake with a skewer, remove the thyme from the syrup and while both cake and syrup are warm, pour the syrup over the cake
  9. Just before serving dust the cake with icing sugar and put the sprig of lemon thyme in the centre
  10. The cake will sink in the middle, but will remain very light in texture.