#Lemon thyme cake full#

Spread the lemon curd on the top halves and then place on top of the creamed bases. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into.

Pulse the granulated sugar and lemon zest in a food processor equipped with the metal. Lightly dust with flour and shake out the excess. Slice the cakes in half and pipe small rounds on top of the bottom half of each cake. Step 1 In a small saucepan over medium heat, bring granulated sugar, lemon juice, and thyme to a simmer, whisking to dissolve sugar. Brush a 6-cup or 12-cup mini Bundt pan with the melted butter. Spoon the filling into a piping fitted with a small round nozzle. Stir in the mascarpone and then fold in the whipped cream. Lemon thyme cake Many things have been said about Nigella in the recent past but quite frankly I don’t care about all the gossip. It’s easy to make and will be a winner at your table. Drizzle it over the tops of the mini cakes to create the classic lemon drizzle topping.įor the filling, use an electric whisk to cream the butter and sugar together. Jump to Recipe This super delicious lemon thyme cake has all the best of lemon, combined with some slight herby flavor from the thyme. Using a fork or skewer, pierce the sponges then use a pastry brush to brush the warm syrup over the cakes.įor the topping, mix any remaining syrup with the sugar and lemon zest. Bake for 15-20 minutes, or until golden-brown and springy to the touch.Īllow the cakes to cool in the tins, then remove and place on wire racks to cool completely.įor the syrup, heat the caster sugar, thyme, lemon zest and juice in a small saucepan until the sugar is dissolved and a syrup forms.

#Lemon thyme cake full#

Mix in the eggs, then fold in the flour, salt, baking powder, thyme and lemon zest.įill each hole of the muffin tin until three-quarters full (it’s easiest to use an ice cream scoop, if you have one). Put the baking spread and sugar in a freestanding mixer and cream together until smooth and pale.

Line the bottom of the trays with small circles of baking parchment. Spray the muffin tin with cake release spray or grease with butter. Pour into a bowl and then chill in the fridge.įor the sponge, preheat the oven to 180C/350F/Gas 4. Nigel Slater’s lemon and thyme cake, Melissa On By Editorial team bakery I’m not a cake maker, and don’t possess a food-processor, but there was something about this recipe that appealed and when I saw the thyme flowering on my allotment last weekend it decided the matter. Stir over a low heat until the curd thickens. Mix the oil, eggs, lemon zest, lemon juice, yoghurt and sugar in a large bowl using a whisk Sift the flour and mix until it is a smooth batter. Add the lemon zest, lemon juice, butter, sugar and cornflour. For the lemon curd, whisk the eggs together in a small saucepan.