Thyme Rhubarb Olive Oil Cake

This one’s a complete winner. Light, soft, tangy, and just the right amount of sweet — it’s the kind of cake that works for any day of the week. But I only ever make it this time of year, when rhubarb is still knocking about in the shops.

The base is a slight twist on my classic olive oil cake (which never lets me down). The combination of fragrant thyme, sharp rhubarb, and citrus zest gives this bake a proper seasonal lift. Cheers to that glossy pink top indeed.

Gluten free
Serves: 8
Prep time: 20 minutes
Bake time: 35 minutes

Ingredients

For the cake:

• 100ml olive oil

• 100g caster sugar

• 70g runny honey

• 3 medium eggs + 2 yolks

• 200g ground almonds

• 60g gluten-free flour

• ½ tsp baking powder

• ½ tsp bicarbonate of soda

• ½ tsp sea salt

• Zest of 1 orange

• Zest of 1 lemon

• 100g Greek yogurt

• 1 tsp vanilla extract

For the topping:

• 330g rhubarb, cut into 4cm pieces

• 3 tbsp sugar

• Juice + zest of 1 orange

• 1 tsp vanilla extract

• 1 tsp orange blossom extract (optional but really lovely)

• 2 tbsp thyme leaves

• 2 tbsp olive oil

Method

1. Roast the rhubarb
Preheat the oven to 180°C (fan). In a large baking tray, mix the rhubarb, sugar, orange juice + zest, vanilla, and orange blossom extract. Spread the rhubarb out evenly and roast for 15 minutes, or until soft but holding its shape. Set aside to cool slightly.

2. Make the cake
Turn the oven down to 170°C. Line a 9-inch cake tin with baking paper.

In a large bowl, whisk together the olive oil, caster sugar, honey, and eggs. Stir in the ground almonds, gluten-free flour, baking powder, bicarb, salt, and both citrus zests. Add the Greek yogurt and vanilla, and mix until just combined.

Pour into the prepared tin and bake for 34–35 minutes or until a skewer comes out fairly clean.

3. Crisp the thyme
While the cake is baking, heat 2 tbsp olive oil in a frying pan over medium-high heat. Add the thyme leaves and fry for 2 minutes until gently crisped.

4. Finish and serve
While the cake is still in the tin, arrange the roasted rhubarb pieces over the top. Spoon over any of the syrupy juices from the tray, then finish with the crispy thyme and its infused oil.

You can serve this straight away, or let it sit — it keeps beautifully for 3–4 days. Best enjoyed with a dollop of Greek yoghurt or crème fraîche.