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Lemon and Thyme Cake
A moist lemon sponge cake infused with fresh thyme leaves, soaked in a sweet citrus and herb syrup.
Baking
Vegetarian
Dessert
Lemon
Cake
Estimated Nutrition
Calories
602
kcal / serving
3612 kcal total
Carbs
54.3
g
per serving
325.8 g total
Fat
38.1
g
per serving
228.4 g total
Protein
10.7
g
per serving
64.2 g total
Cook Time
45
minutes
Serves
6
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
200
g
Golden Caster Sugar
1
tsp
Baking Powder
4
tbsp
Sugar
for topping
Dairy
200
g
Butter
4
piece
Eggs
free-range
Fruits
1
piece
Lemon
zest only
2
piece
Lemons
large, juice only
GrainsCereals
100
g
Plain Flour
NutsSeeds
100
g
Ground Almonds
1
tsp
Thyme Leaves
0.5
tsp
Thyme Leaves
for topping
Method
1
Pre-heat the oven to 160°C and line a 900g loaf tin with baking parchment.
2
Cream the butter and caster sugar in a mixer until pale and fluffy.
3
Sift the flour and baking powder into a bowl and mix with the ground almonds.
4
Beat the eggs and fold them into the butter mixture gradually, beating well after each addition.
5
Pound the lemon zest and thyme leaves together with a pestle and stir into the mixture.
6
Gradually stir the flour and almond mixture into the wet ingredients.
7
Spoon the batter into the tin and bake for 45 minutes.
8
Dissolve the sugar in lemon juice over moderate heat and stir in the remaining thyme.
9
Prick the warm cake surface with a skewer and pour the lemon syrup over it.
10
Cool the cake completely before slicing and serving.