I’ve been trying to get over my holiday and Sunday night blues the best way I know how – with cake!
This is adapted from a recipe in the most recent Jamie Oliver magazine. It was changed to work with what we have in the kitchen cupboards. The recipe is basically an all in one and is very easy to make. I used one large cake tin, as opposed to two, so baking took around 70/80 minutes.
Preheat the oven to 170 degrees and grease a large round cake tin (ours is approximately 20cm).
In a large bowl mix 4 eggs, the juice and zest of 1 lemon and 1 lime, 375g natural Greek yoghurt, 500g caster sugar and 250ml of vegetable oil. Once all combined it should be a batter like texture.
Finally add 400g sieved plain flour and 4 teaspoons of baking powder to the batter and mix thoroughly.
Add the mixture to the greased cake tin and cook for 70/80 minutes (or 45-50 if mixture is in two tins). Keep checking the cake with a clean knife at the later stages it took longer to cook than I expected.
Once the cake is cool make the icing by gently heating the juice of 1 lemon and 1 lime in a pan and adding it to 110g icing sugar. Finally, serve sprinkled with fresh thyme leaves.