Lemon thyme cake

Ingredients

For the cake:

• butter – 200 g
• caster sugar – 200 g
• plain flour – 100 g
• baking powder – ½ teaspoon
• ground almonds – 100 g
• 4 large free-range eggs
• 1 lemon
• thyme leaves – 1 teaspoon

For the topping:

• sugar – 4 tablespoons
• 2 large lemons
• thyme leaves – ½ teaspoon

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Preparation

• Start by lining a 19cm x 9cm loaf tin with baking parchment. Preheat the oven to 170C (gas mark 3).
• Cream together the butter and the sugar until pale and soft. Sift together the flour and baking powder, and mix with the almonds.
• Lightly beat the eggs, then fold them into the mixture in 2 or 3 goes, beating them in thoroughly each time.
• Grate the zest from the lemon and pound together with the thyme leaves. Add to the cake mixture with the flour, baking powder and almonds.
• Spoon into the lined cake tin and bake for 45 minutes.
• While the cake bakes, dissolve the sugar in the juice of the lemons over a moderate heat and stir in the thyme leaves (including a few flowers if you can).
• As soon as the cake is out of the oven, spike the surface with a skewer and spoon over the syrup. Leave to cool.