Olive oil orange and thyme cake with orange and thyme syrup
by Jarrod | Nov 2, 2021
Prep Time15 minsCook Time45 minsTotal Time1 hr
¾ cup whole almond kernels, skin on
3 eggs
¾ cup caster sugar
2 tsp vanilla extract
2 tsp finely chopped thyme
Finely grated zest from 1 orange
1 ¼ cups plain flour
2 tsp 2 tsp baking powder
½ cup light olive oil
200 g thick Greek yoghurt
Extra thyme sprigs to serve
Thick cream or yoghurt, to serve
For the orange thyme syrup:
1 orange, washed and dried
1 cup caster sugar
½ cup orange juice
⅓ cup water
6 sprigs fresh thyme
1Preheat oven to 190*C (170*C fan forced). Grease a 20cm round cake pan and line base with non stick baking paper.
2Place almonds into a food processor bowl and process until finely chopped. Set aside.
3Place 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.
To make the orange thyme syrup:
4Peel the orange skin with a vegetable peeler; use a sharp knife to remove any white pith then thinly slice zest into thin strips.
5Place 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.
6Add thyme and allow to infuse for 5 minutes.
7Remove thyme and discard.
To combine:
8Place cake onto a serving plate; pour over half the syrup; arranging orange strips and extra thyme sprigs over the cake.
9Pour remaining syrup into a serving jug.
10Serve cake with extra syrup and cream or yoghurt.
Note/s:
11You 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!
12Asko ovens are known for their vaulted ceilings which allows for more even heat circulation of hot air - for perfect cooking every time!
[cooked-sharing]
Ingredients
¾ cup whole almond kernels, skin on
3 eggs
¾ cup caster sugar
2 tsp vanilla extract
2 tsp finely chopped thyme
Finely grated zest from 1 orange
1 ¼ cups plain flour
2 tsp 2 tsp baking powder
½ cup light olive oil
200 g thick Greek yoghurt
Extra thyme sprigs to serve
Thick cream or yoghurt, to serve
For the orange thyme syrup:
1 orange, washed and dried
1 cup caster sugar
½ cup orange juice
⅓ cup water
6 sprigs fresh thyme
Directions
1Preheat oven to 190*C (170*C fan forced). Grease a 20cm round cake pan and line base with non stick baking paper.
2Place almonds into a food processor bowl and process until finely chopped. Set aside.
3Place 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.
To make the orange thyme syrup:
4Peel the orange skin with a vegetable peeler; use a sharp knife to remove any white pith then thinly slice zest into thin strips.
5Place 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.
6Add thyme and allow to infuse for 5 minutes.
7Remove thyme and discard.
To combine:
8Place cake onto a serving plate; pour over half the syrup; arranging orange strips and extra thyme sprigs over the cake.
9Pour remaining syrup into a serving jug.
10Serve cake with extra syrup and cream or yoghurt.
Note/s:
11You 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!
12Asko ovens are known for their vaulted ceilings which allows for more even heat circulation of hot air - for perfect cooking every time!
Olive oil orange and thyme cake with orange and thyme syrup
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