Method

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• To re-mill the bread, remove the crusts from your leftover bread and slice. Place in a dehydrator or oven overnight at 40°C. The following day it should have completely dried out; blitz in a processor until as fine as possible. Your bread flour is now ready to use. Any surplus will keep well in an airtight container.

• Heat your oven to 160°C fan. Grease an 18cm springform cake tin, and line it with baking parchment.

• Beat the butter in a large mixing bowl until creamy. Next add the sugar and honey and beat until light and fluffy. Add the eggs one at a time, along with a spoonful of bread flour with each, and beat thoroughly after each addition.

• Combine the remaining bread flour with the ground hazelnuts and baking powder and carefully fold this into the buttery mixture. Finally stir through the lemon thyme and sea buckthorn juice.

• Pour the mixture into the prepared tin and level with the back of a spoon. Bake for 45-50 minutes until the cake is golden brown and springs back when pressed gently.

• Meanwhile, make the syrup. Put the honey and sea buckthorn juice into a saucepan, bring to the boil, then simmer until reduced by half. Remove from the heat and add the lemon thyme sprigs.

• Keeping the cake in its tin, prick all over, about ¾ of the way through, with a cocktail stick. Now drizzle over the syrup. Allow the cake to cool before removing from tin.

• Delicious served with a dollop of organic creme fraiche or greek-style yoghurt.