I honestly don’t have much to say about this cake. I would rather it speak for itself.
I am delighted that this cake can be summed up in five words: dense, moist, sweet, light, perfect.
I hope this recipe pleases you as much as it does me. It is based on a traditional almond cake or torta that is popular in Italy. I always love the combination of sweet and savoury and the fusion of lemon thyme is balanced perfectly.
All thats need to be done now is to make a cup of tea, sit down with a good book and relax. You could also dress up the cake with fresh fruit, strawberries or raspberries would compliment it nicely, perhaps with a dollop of whipped cream on the side too.
- 1½ Cups almond flour
- 1 Tsp baking powder
- Pinch of salt
- 4 Eggs, yolk and white divided at room temperature
- 3 Tbsp lemon zest, plus some for garnish
- 4 Tbsp fresh or dry thyme leaves, plus some for garnish
- ¼ Cup honey
- 1 Tsp lemon juice or cider vinegar
- Preheat oven to 350 degrees. Grease and line a 9-inch pan.
- In a bowl mix the flour and baking powder together.
- In a large bowl beat the egg yolks, lemon zest, thyme and honey together.
- Add in the flour and combine until smooth. The batter will be sticky and thick.
- In a stand mixer or with a hand mixer beat the egg whites. Once bubbles form add in a pinch of salt and lemon juice. Beat whites until soft peaks form.
- Gently fold the white into the batter, one large spoonful at a time. Take your time, it will be tricky at first but once you keep adding more in it will become lighter.
- Pour batter into pan, sprinkle with a few thyme leave and bake in oven for 25 minutes, or until top is golden brown and toothpick comes out clean.
- Cool in pan, then transfer to cake plate. Garnish and serve.
- Cake will keep for a few days in a sealed container in a cool place, do not refrigerate or it will become too hard.