Olive Oil, Orange And Thyme Cake With Orange And Thyme Syrup

Serves/Makes: 12

Preparation Time: 15 mins

Cooking Time: 45 mins

Method

1. Preheat oven on top and hot air to 150°C. Grease a 20cm round cake pan and line the base with non-stick baking paper.




2. Place almonds into a food processor bowl and process until finely chopped. Set aside.




3. Place eggs, sugar and vanilla in the bowl of an electric mixer fitted with a whisk attachment; mix on medium high until eggs are light and fluffy. Add sifted flour and baking powder, olive oil, yoghurt, thyme, zest and almonds; using a spatula, mix until well combined. Pour into the prepared pan and cook for 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a cooling rack to cool.




4. Meanwhile, make the Orange Thyme Syrup by peeling the orange skin from 1 orange with a vegetable peeler; use a sharp knife to remove any white pith and cut into 2cm pieces. Juice the oranges to make 1⁄2 cup (125ml) of juice; pour into a small saucepan with zest, sugar and water; stir over low heat until sugar dissolves; increase heat to medium high and boil, without stirring for 2 minutes or until slightly thickened. Add thyme and allow to infuse for 5 minutes. Remove thyme and discard.




5. Place cake onto a serving plate; pour over half the syrup; arranging orange strips and extra thyme sprigs over the cake. Pour remaining syrup into a serving jug.




6. Serve cake with extra syrup and cream or yoghurt.




Recipe Notes

Try substituting lemon for the orange: this will give you a more tangy result. Also, you can substitute rosemary for the thyme. It will give you a more aromatic, slightly bitter flavour.




Appliance Notes

ASKO ovens are known for their vaulted ceilings, which allow for more even circulation of hot air. Perfect cooking, every time.




Recipe presented by Bettina Jenkins using ASKO Elements Combi-Steam Oven, ASKO Pro Series Cooktop