Hazelnut and Thyme Cake by CookFolk

What a delicious idea, generously shared by Cook Folk to sweeten our Easter!

This easy to do Hazelnut and Thyme Torte with Ricotta and Rhubarb Compote is inspired by and adapted from one of Louisa Chapman-Andrews’ favourite’s by Donna Hay…


1 cup ground hazelnuts
2 cups ground almonds
1 tsp baking powder
4 eggs, whisked
¾ cup honey
¼ cup extra virgin olive oil
Grated zest of two lemons
Grated zest of 1 orange
A few fresh thyme leaves, picked
¼ cup lemon juice

500g rhubarb (pink forced of you can get it)
100g golden caster sugar
1tp vanilla

To serve:
1 tub of ricotta / creme fraiche
Freshly grated orange zest
Fresh thyme leaves, picked
A drizzle of best olive oil
Candied hazelnuts, chopped (homemade or shop bought)


● Pre-heat oven 170C (150C fan)
● Line the springform tin with baking parchment
● Mix the wet ingredients together in one bowl
● Mix the dry ingredients together in another and then fold them both together till uniformly combined
● Cook for 1 hour or until an inserted skewer comes out clean
● Allow to cool slightly before turning out

● Cut the rhubarb into evenly sized pieces and add to a lidded pan with the sugar and vanilla and allow to
cook down for 15-20 minutes until nicely softened
● Allow to cool and set aside (this will last in your fridge for around a week)
● Serve the cake with the compote and some fresh ricotta or creme fraiche drizzled with a little extra virgin
olive oil and sprinkled with some finely chopped candied hazelnuts and fresh thyme leaves

Equipment checklist
● Deep sided 20cm round springform tin
● Compostable baking paper
● Measuring cups
● Weighing scales
● Small saucepan
● Cake stand or serving plate