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Preheat your oven to 170°C. Grease + line a 9-inch baking tin with parchment paper.
In a large bowl, whisk together the olive oil, caster sugar, honey, eggs, + yolks. Then stir in the ground almonds, polenta, baking powder, bicarbonate of soda, sea salt + lemon zest. Add the Greek yogurt + vanilla extract, mixing until combined.
Set aside medium saucepan to a medium to high heat + add sugar for caramel. Cook until sugar has melted into a coca cola colour. Swirl pan around + use a wooden spoon to break up any lumps. Pour into prepped baking tray onto baking paper. Tip + tilt so that tray is evenly covered. Sprinkle over thyme leaves. Pour the cake batter on top + bake for 45-48mins in the middle of the oven. The cake is ready when a skewer inserted comes out mostly clean.
While the cake bakes, mix the caster sugar with the lemon juice. Pour the syrup over the hot cake as soon as it comes out of the oven, letting it soak in. Carefully flip cake over on to a plate + remove paper. Serve warm or at room temperature with a dollop of crème fraîche