Lemon Thyme and Lavender Almond Cake

Happy summer! I haven’t written in a while because I haven’t tried any new recipes for a while. So restarting the blog with a cake is something I can definitely get behind. This Lemon Thyme and Lavender Almond Cake is also a nice way to start the summer, with a light lemon thyme flavour and the perfectly moist texture that made each bite a good reason to savour a sunny summer day.

Lemon Thyme and Lavender Almond Cake


4 large eggs
135 grams ground almond
110 grams granulated sugar
3 tablespoons extra virgin olive oil
2 tablespoons lemon thyme
½ teaspoon lemon zest
½ teaspoon baking power
A pinch of salt
Flaked almonds


3-4 sprigs of culinary lavender
100g granulated sugar

Preheat the oven to 325°F. Place a round of parchment paper on the bottom of an 8-inch springform pan, and grease it and the sides of the pan with butter or cooking spray.

With an electric mixer with a whisk attachment, beat the eggs and sugar until the mixture is light, fluffy and have at least tripled in volume. Add in the olive oil while continuing to whisk.

In a separate bowl, whisk together the ground almond, lemon thyme, lemon zest and baking powder. Add the flour mixture to the mixture and fold until well mixed but make sure not to retain the air.

Pour the batter into the prepared springform pan and sprinkle the flaked almonds. Place the pan in the oven. Bake for 35-40 minutes.

While the cake is cooking, make the syrup. Place all the ingredients in a saucepan, along with 50ml of water.

Place the saucepan on the stove, and bring to the boil, stirring to dissolve the sugar. Boil for 3–4 minutes until ever so slightly thickened, then remove from the heat and discard the lavender sprigs.

Remove the cake pan from the oven and let cool for 10 minutes. Run a sharp knife around the edge of the cake helping it to separate from the side of the pan.

Reheat the syrup and pour over the cake, then leave the cake to cool down completely.

Release the springform pan sides, and gently move the cake to a serving plate.

This recipe can serve 6-8 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2015 . All My Nosh . All Rights Reserved


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