'Royal' Lemon Thyme Cake

Former Royal chef Carolyn Robb created this recipe at Highgrove for the then Prince Charles and it remains among His Majesty’s favourites.

For this recipe you will need a 24cm bundt tin or ring-shaped cake tin.

Ingredients

• For the cake:
• 1 extra-large egg
• 240ml plain Greek yoghurt
• 180ml extra-virgin olive oil
• 250g golden caster sugar
• 1 tsp vanilla extract
• 260g plain flour
• 40g cornflour
• 3 tsp baking powder
• 2 tbsp finely grated lemon zest
• For the lemon syrup:
• 125g granulated sugar
• 60ml freshly squeezed lemon juice
• 5 sprigs thyme
• For the decoration:
• 250g fresh strawberries, raspberries, blueberries, cherries, or any fruit of your choice
• 6 sprigs thyme, leaves picked
• Icing sugar, for dusting

Instructions for the cake:

1. Preheat oven to 325F, 160C and generously grease the tin with a little vegetable oil, ensuring that you reach every corner.
2. In a large bowl, whisk egg, yoghurt and olive oil to combine. Slowly sprinkle in the caster sugar and whisk to combine.
3. Add lemon zest and vanilla, then sift flour and baking powder into the bowl. Whisk just to combine.
4. Tip the batter into the prepared bundt tin or ring-shaped cake tin, and bake in centre of oven until golden and a tester inserted into the centre of the cake comes out clean – 50 to 55 minutes.

For the lemon syrup and assembly:

1. In a small saucepan over medium heat bring granulated sugar, lemon juice and thyme to a simmer, whisking to dissolve sugar.
2. Remove from the heat and allow to infuse for 10 minutes.
3. Meanwhile run a knife around the edge of the cake and turn out onto a wire rack set on a baking sheet.
4. When completely cold, glaze the cake with the lemon syrup.
5. Place on a plate, fill the centre with the fruit and dust with icing sugar. Finally, sprinkle with thyme leaves.