Baking Dessert

Almond and olive oil cake with poached lemons

Name: Almond and olive oil cake with lemon recipe
Yield: 10
Ingredients: 100g almond meal; 140g plain flour; 1 tsp bicarb soda; 125ml olive oil; Finely grated zest of 1 orange; 120g honey; 200g yoghurt; 4 large eggs, at room temperature; 2 tsp vanilla extract; Thyme flowers (optional), to serve; 330g caster sugar; 250ml soda; 2 lemons, cut into 5mm slices; 4 thyme sprigs, plus extra sprigs, to serve; 60ml lemon juice

Rate now

Almond and olive oil cake with poached lemons

Jump to recipe

by Dominic Smith

Jan 16, 2025

This delicious almond and olive oil cake is the perfect addition to your afternoon tea. Moist slices of aromatic sponge will leave guests wanting for more, thanks to bright flavours of lemon, thyme, and Greek-style yoghurt with a slightly sweet almond meal base. Topped with sharp poached lemons, this fragrant dessert is sure to be your next favourite.

Recipe note: You’ll need a 7cm x 21.5cm x 11.5cm-deep loaf pan.

1 cup (100g) almond meal, plus extra, to dust
1 cup (140g) wholemeal plain flour
1 tsp bicarb soda
1/2 cup (125ml) extra virgin olive oil
Finely grated zest of 1 orange
1/3 cup (120g) runny honey
3/4 cup (200g) plain Greek-style yoghurt
4 large eggs, at room temperature
2 tsp vanilla extract
Thyme flowers (optional), to serve

Poached lemons

1 1/2 cups (330g) caster sugar
1 cup (250ml) soda water, chilled
2 lemons, cut into 5mm slices
4 thyme sprigs, plus extra sprigs, to serve
1/4 cup (60ml) lemon juice

Method

1.

For the poached lemons, place sugar and soda in a large saucepan over medium heat. Bring to a simmer, then reduce heat to low. Add sliced lemon and cook, stirring occasionally, for 30-35 minutes, until softened. Using tongs, transfer lemon to a wire rack to cool. Add thyme to syrup and stir to combine. Cool syrup slightly, then stir in lemon juice. Set aside to cool completely.
2.

Meanwhile, preheat oven to 180°C/160°C fan-forced. Grease the base and sides of a 7cm x 21.5cm x 11.5cm-deep loaf pan and line base and sides with baking paper.
3.

Combine almond meal, flour and bicarb soda in a large bowl. Add oil, orange zest, honey, yoghurt, eggs and vanilla. Whisk until well combined, then pour batter into prepared pan. Level top with a spatula. Bake for 35-40 minutes, until a skewer inserted in the centre comes out clean. Cool completely in pan on a wire rack, then turn out of pan.
4.

Serve drizzled with syrup and topped with poached lemon slices, extra thyme sprigs and thyme flowers, if using.

Rate now

Recipe Notes

Store any leftover cake in an airtight container. It’s delicious sliced and toasted for breakfast or brunch with a dollop of yoghurt and some fresh fruit.