An easy delicious moist cake.
100ml orange juice and zest of 1 orange
250g Double cream yogurt
30ml Almond nut butter
300g Almond flour
15ml baking powder
pinch of salt
4g thyme leaves, chopped
100ml orange juice
5 thyme stems
30ml Macadamia nut butter
195g icing sugar
15ml double cream yogurt
Preheat the oven to 160 C. Grease the base of a 23cm baking pan.
Blend butter and honey for 5 minutes until smooth.
add the orange juice, zest and egg yokes.
beat egg whites until they are stiff and fold it into the egg yokes mixture.
Mix the remaining ingredients together and fold it in with the egg mixture until
Transfer the mixture to the prepared baking tin.
Bake for 50 -55min. Make sure the polenta is cooked well before taking it out. If you take it out too early the cake might be a bit grainy.
Let it cool down in the cake baking tin for 10min before you take it out.
Add all the syrup ingredients in a pot on the stove and let it simmer for 5 min.
Take the thyme out and pour hot syrup over cake.
let the cake stand for 10min then spread the Macadamia nut butter over the cake.
For the frosting
blend the butter until light and fluffy
add the icing sugar bit by bit and then fold in the yogurt.
Ice the cake however you like.