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

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

Place almonds into a food processor bowl and process until finely chopped. Set aside.

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.

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.

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.

Serve cake with extra syrup and cream or yoghurt.

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!