Lemon and thyme Extra Virgin Olive oil cake

Ingredients

136g all purpose flour
136g almond flour
3 Eggs
200g greek yoghurt
2 lemons juice and zest
150g granulated Sugar
1 tsp Vanilla extract
1 tbsp of lemon thyme leaves
1/2 tsp baking soda
1 1/2tsp baking powder
1/2 tsp salt
200ml The Governor EVOO

Lemon drizzle
2 tbsps honey
2 tbsps lemon juice

Method

1. Preheat the oven to 160°c 320f Gas mark 3. Line the base of a 9inch springform cake tin with parchment paper.
2. In a large bowl whisk together the eggs and sugar until light and fluffy. Add the yoghurt, vanilla, lemon juice & zest and give it a quick whisk. Gradually whisk in the olive oil.
3. In a medium bowl add the flour, baking soda, baking powder, salt and thyme then gradually fold into the egg mixture.
4. Pour the batter into the tin and bake for 45mins until golden. Test with a toothpick. Remove from oven and using the toothpick make lots of little holes.
5.Make the drizzle by warming the honey and lemon juice in a saucepan. Pour over the cake whilst still hot.
6.Leave to cool completely then dust with icing sugar.