Heat your oven to 180°C/160°C fan.

Grease a 20cm cake tin with melted butter and line it with baking parchment.

Add your olive oil and 200g of honey into a large bowl. Crack in your eggs, then add the zest of one lemon along with its juice. Spoon in your Onken Set Natural Yogurt. Mix to combine.

Add your ground almonds, baking powder, polenta and a pinch of salt.

Pour your batter into your cake tin and bake for 35 mins - a skewer inserted in the centre should come out clean.

Meanwhile, pour your remaining 50g of honey into a small saucepan. Zest and juice your remaining 2 lemons, then add your thyme sprigs. Warm over a gentle heat, stirring occasionally until you have a smooth syrupy mixture.

Allow your cake to cool in its tin for 10 mins, then poke little holes in the top with a skewer. Pour over the syrup, then allow the cake to cool completely in its tin.

Cut into slices and serve with a dollop of Onken Set Natural Yogurt and a few extra thyme leaves.