I called this a cake because that's what it would be called in Germany, ein kuchen. However, it is more like a savory flat quick bread, almost the consistency of the Italian focaccia but not as fluffy.
The great part about this recipe is the flavor combinations are endless. you can change up the nuts to almonds or cashews, use a combination of nuts or leave them out entirely. Same with the herbs, the fresh thyme can be switched out for rosemary, fresh basil ribbons or you can also use a combination.
The finished cake is very tasty served with some herbed crème fraîche or greek yogurt on the side.