This squidgy cake is packed with honey, and will keep for up to 10 days in an airtight container – which is pretty impressive. There's no flour or butter, but ground almonds and olive oil instead. The lemon thyme adds a pleasing freshness to the sweet, dense sponge. If you have a sunny spot in the garden, it's worth planting a bush, although the herb is quite widely available in food stores.

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Get the recipe for lemon thyme, honey and almond cake here

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