180 g (1 cups + 3/4 cup + 3 tbsp) almond flour (ground almond)
130 ml (1/4 cup + 2 tbsp) honey
2 eggs (medium size)
2 tbsp (30 ml) olive oil
2 tbsp + 1 tsp (40 ml) lemon juice (1 lemon)
1 tbsp finely grated lemon zest (1 lemon)
1 tsp baking powder
1 tsp dried thyme
Extra honey, for drizzling
Preheat oven to 160°C (325°F). Line a 16 cm (6,3 in) round springform tin with non-stick baking paper.
In a medium size bowl, whisk together honey and 2 eggs until to combine. Add the olive oil, thyme, lemon zest and juice and whisk to combine. Add the almond flour and baking powder and whisk until smooth.
Pour the mixture into the baking dish and bake for 25-30 minutes or until golden and cooked. Allow to cool in the dish for 15-20 minutes.
Remove the cake from the dish, drizzle with extra honey, cut into wedges and serve with plain yoghurt.