Coming into Spring I enjoy something fresh and zingy and the thyme adds a fragrant woody note, the two complementing each other perfectly.
I enjoy nothing more than baking at the weekend when I have more time and I can relax baking rather than rushing. Of course the other perk is eating the cake!
This cake is one of Nigel Slaters recipes, a simple, moist lemon sponge soaked with thyme and lemon syrup. He is one of my favourite go to cooks for baking, his recipes are easy to follow and always turn out, with success.
When baking measurements need to be accurate, although I do experiment with various flavours and mix things up a little! Unlike cooking I rarely follow recipes and tend to just look what’s in the fridge, pantry and things evolve from there, much more exciting!
With this lemon and thyme cake I have baked it in a bundt cake tin to add a bit of interest and also an excuse to use my decorative tin. Nigel’s recipe uses a loaf tin. However if you choose a bundt tin may sure you butter the tin really well so it comes out easily. Also I found I didn’t have sufficient mixture to fill the bundt tin so you can increase the mixture accordingly.
Lemon and thyme cake
200g/7oz golden caster sugar
100g/3 1/2oz plain flour
1 tsp baking powder
100g/3 1/2oz ground almonds
4 free-range eggs
1 lemon, zest only
1 tsp thyme leaves
For the topping
4 tbsp sugar
2 large lemons, juice only
1/2 tsp thyme leaves
Pre-heat oven to 160/325F/Gas 3. Line a 900g/2 Ib loaf tin with baking parchment. If using bundt tin, butter well.
Cream the butter and sugar until pale and fluffy. In a separate bowl sift together the flour and baking powder, then mix in the almonds.
Lightly beat the eggs and add in small amounts to the butter mixture, beating throughly. If the mixture curdles just add some flour.
Zest the lemon and mix with the thyme leaves, pound in a pestle and mortar and add to mixture.
Gradually mix in the flour, baking powder and ground almonds.
Spoon into your tin of choice and depending on your oven temperature, bake for approximately 40 mins. My oven is very hot so I had to reduce the temperature and checked it after 35mins. Adjust accordingly.
For the topping, dissolve the sugar in the juice of the lemons over a moderate heat and stir in the thyme leaves. When the cake comes from the oven, spike the surface with a skewer and spoon over syrup.
Leave to cool, if you can resist and serve with Greek yogurt or cream of your choice.
Have a go at this moist, lemony cake and you can increase the amounts accordingly if you have a larger tin. It also freezes well, if you need too. Somehow I think it will be gone in no time! Lots more delicious recipes to follow. The orginal recipe can be found here.