INGREDIENTS

120g caster sugar
120g light brown sugar
200ml olive oil
Zest of 2 lemons
5g picked thyme
260g almond flour
130g polenta
10g baking powder
4 free-range eggs

For the candied lemons;
2 lemons
123g granulated sugar
250ml water
1 sprig thyme

For the syrup;
100g sugar
zest of 2 lemons
60ml lemon juice
2 sprigs thyme

METHOD

To make the candied lemons Slice the lemons thinly. Plunge into boiling water for 1 minute to remove bitterness from the skin. Add the sugar and water into a heavy-bottomed pan. Dissolve, stirring frequently. When the sugar is completely dissolved bring it to a steady boil.

Boil for 5 minutes without stirring. Add the lemon and cook for 10 minutes or until translucent/glassy in appearance. Remove the from the svrup with a slotted spoon and spread it into a single layer on a silicone-lined baking sheet. Preheat the oven to 100°C (90°C fan-assisted). Dry out the lemon for 30 minutes.

For the cake Preheat the oven to 180°C (160°C fan-assisted). Grease a Le Creuset 26cm Heritage Rectangular dish and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, place the sugars, olive oil, lemon zest and thyme and beat until emulsified about 5 minutes. In a separate bowl, whisk the dry ingredients together. Add the dry ingredients to the wet mixture with the eggs, alternating, beating until just combined, and continue until a the ingredients are used. Spoon the batter into the prepared dish and smooth the top (the batter should be thick). Bake for 1hr 30mins.

To make the syrup combine the sugar, water and lemon juice, zest, and thyme. Dissolve the sugar and bring to a boil for 2 minutes then remove from heat. Pour over the hot syrup and immediately decorate with the candied lemons and thyme sprigs. Serve warm with double-thick plain yoghurt and the reserved svrup from the candied lemons.