Lemon thyme, honey and almond cake

Ingredients

• 60 ml lemon juice
• 270 g honey
• 4 eggs
• 60 ml light-flavoured extra virgin olive oil
• 1 tbsp lemon thyme leaves
• 1 tbsp finely grated lemon rind
• 360 g almond meal (ground almonds)
• 1 tsp baking powder
• 1 extra honey, for drizzling
• 1 extra lemon thyme sprigs, to serve
• 1 plain Greek-style (thick) yoghurt, to serve (optional)