I made this cake last week to take with me to our weekend away at Ribby Hall with friends..(restaurant review to follow!) Unfortunately I didn’t get a decent photograph of it before I served it on paper plates with plastic cutlery as I’d have “a few” wines by the time we got round to cake, in fact I almost forgot about it.
I think this was a great cake and it stays really moist and judging by the empty paper plates the others did too. ( post your comments if you are reading this.. you know who you are!)
I saw this cake made on one of the Saturday morning cookery shows so looked up the recipe, this is a recipe adapted from Nigel Slater on BBC Food website. It really is worth the effort.
Lemon and Thyme Cake
200g Golden Caster Sugar
1 tsp Baking Powder
100g Ground almonds
100g plain flour
Zest of 1 lemon (2 lemons needed altogether)
1 tsp Fresh Thyme leaves
4 tbsp sugar
Juice of 2 large lemons
1/2 tsp of thyme.
I bought a full pack of thyme for this recipe but you only need a tiny amount as it can be overpowering, it would be better to pinch some off a neighbours bush or accidentally get one strand caught on your shopping trolley….
Don’t use dried thyme as it will be too bitter, you would be better leaving the thyme out altogether.Pre-heat your oven to 160C/Gas 3 and grease a loaf tin or cake tin.
Mix the butter with the sugar until pale and in a separate bowl sift together the flour and baking powder and mix with the almonds.
Lightly beat the eggs then fold them into the butter mixture gradually. Add a little flour if it looks like it is going to curdle.
Add grated zest from 1 lemon and 1 tsp of thyme leaves.
Gradually mix in the flour, baking powder and almonds.
pour into into the tin and bake for around 45 minutes. Keep your eye on it though as you don’t want it to dry out, if it looks almost done.. get it out! It will carry on cooking for a while while it is hot. Nowt worse than a dry cake.
For the topping, dissolve the sugar in lemon juice and stir in the thyme leaves.
When the cake comes out poke holes all over the surface with a skewer and then pour the liquid over the top so that the sugar lemony moisture runs throughout the cake!
I served with Vanilla Ice cream.. on paper plates!