for 16 pieces

Cake mixture

2 dl	olive oil
150 g	sugar
1 tsp	thyme, finely chopped
2 tsp	vanilla paste
¼ tsp	salt
4	eggs
100 g	white flour
100 g	durum wheat semolina
100 g	shelled ground almonds
1 tsp	baking powder

Candied thyme almonds

2 tbsp	water
2 tbsp	sugar
50 g	almond slivers
3 tbsp	thyme, finely chopped

Glaze

50 g	icing sugar
3 tsp	lemon juice
150 g	blackberries

How it's done

Cake mixture

Pour the oil into a bowl, whisk in the sugar, thyme, vanilla paste and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Combine the flour, semolina, almonds and baking powder, mix in.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

Candied thyme almonds

Bring the water and sugar to the boil in a pan, reduce to a syrupy consistency. Add the almonds and thyme, reduce over a medium heat, stirring constantly until the sugar becomes dry and sticks to the nuts. Remove the pan from the heat, continue to stir for approx. 2 mins. Spread the almonds on a sheet of baking paper, leave to cool.

Glaze

Mix the icing sugar and lemon juice to create a thick glaze, spread on top of the cake. Scatter the blackberries and candied almonds on top of the glaze, leave to dry.

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