Orange And Thyme Cake With Honey Thyme Syrup

• Cake
• 2 cups ground almonds
• 3 organic eggs
• 1/3 cup honey
• 1/3 cup butter, melted and cooled
• 1 teaspoon baking soda
• zest of one unwaxed orange
• 3 teaspoons fresh thyme leaves
• Toppings
• 5 sprigs fresh thyme
• 1/4 cup honey
• 1/4 water
• 100 grams creme fraiche
• fresh thyme sprigs

1. Preheat the oven to 160u0b0C fan bake. Line 2 x mini loaf tins (mine measure at 23cm x 8cm) or one standard sized one with baking paper. rnIn the bowl of an electric mixer, combine all ingredients. Stop your electric mixer once all the ingredients are combined, do not over mix.
2. Pour the batter into the tin/s and bake for approximately 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. rnAllow the cake/s to cool for around 10 minutes before turning onto a cooling rack.
3. Meanwhile, make the syrup: In a saucepan, warm honey and water until fragrant and the honey just begins to bubble. Add thyme, remove from heat and let steep for 10 minutes. Discard thyme and let syrup cool to room temperature.
4. Once the cakes are cool, pipe some little dollops of creme fraiche onto them and drizzle with some of the syrup. Serve immediately. rnRefrigerate in an airtight container for up to 3 days.

cake, ground almonds, eggs, honey, butter, baking soda, zest of one unwaxed orange, thyme, toppings, thyme, honey, water, crueme fraiche, thyme

Taken from food52.com/recipes/68707-orange-and-thyme-cake-with-honey-thyme-syrup (may not work)