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Preheat the oven to 170°C. Grease and line a 9 inch baking tin with baking paper.
In a bowl, whisk together the olive oil, caster sugar, honey, and eggs with yolks.
Stir in the ground almonds, flour, baking powder, bicarbonate of soda, salt, orange zest, and lemon zest.
Mix in the Greek yogurt and vanilla extract.
Pour the batter into the prepared baking tin and bake for 50 minutes in the middle of the oven until a skewer inserted comes out fairly clean.
While the cake bakes, mix the sugar with the lemon and orange juice in a bowl.
Heat 2 tbsp olive oil in a frying pan over medium-high heat and add the thyme leaves.
Fry the thyme for 2-3 minutes until gently crisped up.
Stir the crispy thyme through the juice and sugar mixture.
Pour the syrup over the hot cake and leave to soak in.
Serve the cake warm or at room temperature with crème fraîche or yogurt.