Orange & Thyme Cake
About
Prep Time:
25 minutes
cook time:
45 minutes
serves:
8
This recipe sits within the Mediterranean Gathering menu from The Dinner Party Guide — designed so every dish works together.
The full guide includes the complete menu, a consolidated shopping list, wine pairings, and a step-by-step cooking timeline to keep everything on track.
Explore the full guide here.
ingredients:
2–3 medium oranges
1 cup caster sugar
3–4 sprigs fresh thyme (plus extra for garnish)
½ cup extra virgin olive oil
3 large eggs
1 tsp vanilla extract
1 ¼ cups plain flour
½ cup almond meal
1 ½ tsp baking powder
½ tsp salt
Zest of 1 lemon (optional)
Charred: 1 orange, thinly sliced
Charred: 2 tsp caster sugar
Syrup:
¼ cup fresh orange juice
2 tbsp caster sugar
1 thyme sprig
Preparation:
In a non-stick or cast-iron pan, heat a little butter or oil. Sprinkle 2 tsp sugar, add the orange slices, and cook over medium heat for 2–3 minutes per side until lightly caramelised and charred. Set aside
In a mixing bowl, combine the orange zest (from 2–3 oranges), lemon zest (if using), and thyme leaves with the caster sugar. Rub together with your fingers to release the oils
Whisk in the olive oil, eggs, and vanilla extract until smooth. In a separate bowl, sift together the plain flour, almond meal, baking powder, and salt. Gently fold the dry ingredients (don’t forget the sugar mix!) into the wet mix until just combined
Grease and line a 20cm round cake tin. Arrange the charred orange slices on the bottom, with some extra Thyme leaves (or reserve for topping). Pour in the batter and smooth the top
Bake in a preheated oven at 170°C for 35–45 minutes, or until golden and a skewer comes out clean. Allow to cool in the tin for 10–15 minutes before removing
In a small saucepan make the syrup; simmer the orange juice, sugar, and thyme for 5–7 minutes until slightly thickened. Drizzle the syrup over the cake just before serving.
