Christmas Day was spent in the kitchen preparing for dinner. it’s been a while since we’ve operated our kitchen to full capacity due to circumstances. my first Christmas in the US and it’s so different from back home (in a good way), I felt underprepared, juggling the move and everything, but I’m so grateful to be back. the prep for Christmas only started about a week ago, and I decided to bake this cake at the eleventh hour. most ingredients for this olive oil cake were available in the pantry – can’t be more apt as it’s all about making the most of things given the situation. before I share more about the amazing Christmas dinner that we cooked up, here’s the recipe for this fruity olive oil cake. 🫒🍋 recipe: 180g plain yogurt 165g olive oil 150g sugar 2 large eggs, room temperature 2 yolks, room temperature 1 tbsp lemon zest 2 tbsp lemon juice 175g flour 75g almond flour 2 tsp baking powder 1/4 tsp salt sprigs of thyme, for garnish. 2 tbsp confectioner's sugar, for garnish pre...