Preheat oven to 190*C (170*C fan forced). Grease a 20cm round cake pan and line base with non stick 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 onto a cooling rack to cool.
Peel the orange skin with a vegetable peeler; use a sharp knife to remove any white pith then thinly slice zest into thin strips.
Place in a small saucepan with 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 cake onto a serving plate; pour over half the syrup; arranging orange strips and extra thyme sprigs over the cake.
Pour 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 more tangy result. Also, you can substitute rosemary for the thyme. It will give you a more aromatic, slightly bitter flavour!
Asko ovens are known for their vaulted ceilings which allows for more even heat circulation of hot air - for perfect cooking every time!
Ingredients
Directions
Preheat oven to 190*C (170*C fan forced). Grease a 20cm round cake pan and line base with non stick 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 onto a cooling rack to cool.
Peel the orange skin with a vegetable peeler; use a sharp knife to remove any white pith then thinly slice zest into thin strips.
Place in a small saucepan with 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 cake onto a serving plate; pour over half the syrup; arranging orange strips and extra thyme sprigs over the cake.
Pour 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 more tangy result. Also, you can substitute rosemary for the thyme. It will give you a more aromatic, slightly bitter flavour!
Asko ovens are known for their vaulted ceilings which allows for more even heat circulation of hot air - for perfect cooking every time!