May 18, 2014
I love lemon desserts. Lemon meringue pie, lemon cream cake, lemon-vanilla pound cake, lemon-anything, actually. Now, this recipe from Nigel Slater might be my favourite lemon dessert recipe to date. The Lemon-Lemon Thyme cake is moist, sweet, lemony and woodsy with the addition of lemon thyme; the lemon-thyme syrup adds to the burst of sunshine on this cake and helps keep it moist as well. I highly recommend using lemon thyme in this recipe but if you can only get regular thyme, that’s fine too. The recipe is pretty straight forward but I’ve tweaked Nigel’s recipe for the cake a little bit by adding more lemon zests.
Lemon-Lemon Thyme Cake
- 200g softened butter, salted,
- 200g sugar,
- 100 gram of all-purpose flour,
- 100 gram almond flour,
- 2 lemon’s zest
- 2 teaspoon of chopped lemon thyme
- 4 large eggs
- 1 teaspoon baking powder
- 1 pinch of salt
Lemon Thyme Syrup
- 4 tablespoon sugar
- juice from two lemons
- zest from one lemon
- 2 teaspoon of lemon thyme, chopped
- Pre-heat oven to 320F or 160C.
- Line an 8 or 9 inch cake pan with parchment paper and set aside. Mix all purpose flour, almond flour, pinch of sugar and baking powder in a bowl. Set aside.
- In the mixing bowl add sugar and thyme in, crush it with a spatula or using the ends of a wooden rolling stick to release the aroma of the herb into the sugar. Add your soften butter an beat until it turns light and fluffy, almost like icing.
- Beat all 4 of your eggs in a bowl and slowly add into the butter-sugar mixture, incorporating each addition thoroughly. If it starts to split, don’t worry, it’ll come together when you add your flour.
- Slowly add your flour in thirds into the batter and use a spoon to fold the flour into the batter. Don’t be gently with it, just incorporate it with the intention of melding the two mediums into one. That said, don’t start beating it vigorously or your cake will be tough. Find a happy medium. 🙂
- Pour the batter into a cake pan, spread to even out the batter and bake for 45 minutes.
- When the cake is done, take it out of the oven and with a fork, poke holes all over the cake for better syrup penetration.
- Pour the syrup over the cake and let the cake cool before eating.
While your lemon-lemon thyme cake is baking, prepare the syrup, for which you will pour over the cake when it’s ready.
- Combine sugar, lemon juice, lemon thyme and lemon zest.
- Heat on the stove until sugar dissolves. Let it start simmering and cook for 5 minutes on medium-low heat.
- Let it cool until cake is out of the oven.
Notes: I’ll do something slightly different to the recipe next time to make the cake fluffier. This is not a knock on the actual recipe but merely my preference. The cake is slightly dense because of the addition of nut flour. To increase, or should I say, decrease density, I would probably separate the yolk and egg whites next time, and beat the egg whites till fluffy soft peaks before folding into the batter before baking. 🙂