1 Preheat the oven to 160°C/140°C fan/gas mark 4. Lightly oil a 23cm cake tin and line with baking parchment.
2 Using a food mixer or a hand-held electric whisk, beat the honey and eggs until well blended. Beat in the olive oil, lemon zest and juice with the thyme and lavender.
3 Sift in the flour and baking powder and beat well. Add the ground almonds and beat again until well combined and you have a smooth mixture. If it’s too thick you can slacken it with a little milk or some more lemon juice.
4 Spoon the mixture into the lined cake tin and bake in the preheated oven for 40–45 minutes until well risen and golden brown. Test whether it’s cooked by inserted a thin skewer into the middle. If it’s clean, remove from the oven and leave to cool.
5 Make the lemon icing: sift the icing sugar into the bowl and stir in the lemon juice.
6 Remove the cake from the tin and drizzle the icing over the top. Place the Mini Eggs at regular intervals around the top of the cake. Just before serving arrange some flowering sprigs of lavender and thyme in the centre.