![]() Leave to cool and serve in slices with thick yoghurt. A simple, moist lemon sponge soaked with thyme and lemon syrup. As the cake comes from the oven, spike the surface with a skewer and spoon over the syrup. For the cakes combine the butter and sugar in the bowl of an electric mixer and beat on high speed until light and fluffy. For the cake 225 g margarine 225 g caster sugar 275 g self raising flour 2 tsp baking powder 4 eggs 4 tbsp semi-skimmed milk 2 lemons zested 3 tsp thyme. Spoon the cake mixture into the lined tin and bake for 45 minutes (if dividing the mixture into smaller tins reduce the time accordingly).įor the topping, dissolve the sugar in the juice of the lemons over a moderate heat and stir in the thyme leaves (a few flowers would be good here too). Courgettes bring some body, moisture and a whiff of worthiness to this classic drizzle cake, drenched with sweet-sharp lemon juice as it cools. Next fold in the sifted flour and baking powder followed by the almonds, lemon zest and thyme. Gradually mix in the flour, baking powder and almonds. Cream butter and sugar and then gradually add beaten eggs. Pound the two together with a pestle, or some other heavy weight, and stir into the cake mixture. Serves 10 25m prep time 30m cook time 4.6 4. ![]() Grate the zest from the lemon and mix it with the thyme leaves. This delicious lemon cake has just a hint of thyme for a modern twist to this. If the mixture looks as if it is about to curdle, stir in some of the flour. A moist lemon and thyme drizzle loaf cake with a crunchy sugar topping. Spray 2 (8x5-inch) loaf pans with baking spray with flour. Lightly beat the eggs then fold them into the butter mixture in two or three sessions, beating them in thoroughly each time. In a separate bowl sift together the flour and baking powder then mix with the almonds. Line a 900g/2lb loaf tin with baking parchment.Ĭream the butter with the sugar in a food mixer until pale and fluffy.
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