Greek Yoghurt Cake With Lemon, Thyme & Honey
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Greek Yoghurt Cake With Lemon, Thyme & Honey
Recipe by Courtney Roulston
Ingredients
1 cup Jalna Greek yoghurt, plus extra to serve
1 cup (250ml) Squeaky Gate extra virgin olive oil
2 free-range eggs
1 large lemon
¾ cup caster sugar
2 cups self raising flour
Pinch Coles sea salt flakes
1/3 cup Coles honey
1 tsp vanilla bean paste
1 tbsp fresh thyme leaves
Method
Preheat the oven to 180 degrees C. Grease and line a 20cm springform tin.
Place the yoghurt, oil, eggs, half the lemon zest, half the lemon juice, and sugar in a large mixing bowl. Whisk to combine and dissolve the sugar.
Sift in the flour and season with a pinch of sea salt. Gently fold flour through the mixture until you have a smooth batter.
Pour into the prepared tin and bake for 50 minutes, or until cooked when tested with a wooden skewer. Allow to cool in the tin for 5 minutes.
Place the remaining lemon zest, lemon juice, honey, vanilla, and thyme in a small pot over medium heat. Gently simmer to infuse. Remove the cake from the tin and place onto a serving plate. Drizzle with the honey and thyme mixture then slice and serve with a dollop of yoghurt on the side.
