Hi all! Would you like to make a unique sponge cake using lemon and thyme? It’s Emma here all the way from Sydney. I am both thrilled and honored (in equal measures) that Holly has invited me to share with you some delicious recipes every month along with her other food writers – you can expect a food story each week on Wednesdays starting in February. My hope is that these recipes inspire you end up in the kitchen making and baking for your family and friends. Christmas just passed and I’m sure with all the entertaining that goes on around this time of year I bet you have eaten way too much! With lots of turkey, potatoes, stuffing a plenty, christmas pudding and sweets galore having been devoured, I have come up with a fresh and light sponge cake for your next gathering or family dessert.
Doesn’t this look delicious?This Lemon & Thyme Syrup Cake is light, zesty and full of flavor and fresh – a lovely refreshing change after big heavy Christmas meals- you’ll love it! The thyme is so fragrant and works beautifully with the freshness of the lemon. I love serving this cake with an extra drizzle of syrup and greek yogurt, but thick cream or crème fraîche will be delicious too. Here’s the shopping lists and how to…
1/4 cup vegetable oil
1 tablespoon finely grated lemon rind (1 lemon approx)
1/4 cup lemon juice
1 teaspoon vanilla essence
1 cup greek low fat yogurt
1 1/4 cup caster sugar
2 cups self raising flour
2 tablespoons thyme leaves
2 tablespoons finely grated lemon rind (2 lemons approx)
1/2 cup caster sugar
1/3 cup lemon juice
THYME SUGAR (optional)
2 table spoons thyme leaves
1/4 cup caster sugar
Extra sprigs of thyme to decorate with
Preheat oven to 180C. Plaice eggs, oil, lemon rind, lemon juice, vanilla essence, yogurt, sugar and thyme leaves in a bowl and whisk to combine.
Sift in flour and fold in until batter is smooth. Pour into a 20cm greased cake tin and bake for 50 mins or until a skewer comes out clean. Once baked place on a wire rack for ten mins before removing from the cake tin.
Whilst the cake is cooking, to make the syrup, combine sugar, lemon juice and two tablespoons of water in a small saucepan over low heat and cook, stirring, until the sugar has dissolved. Simmer for 3 minutes or until syrup has thickened and then stir in zest then remove from heat. Prick the sponge cake with a skewer all over the top and then pour half of the syrup over the cake so that it soaks into the sponge.
Whilst the cake is cooling, place the thyme and sugar in a pestle and mortar and pound until the thyme leaves have combined and released their oils. Sprinkle sugar over the top of the cake and decorate with some extra sprigs of thyme.
See you again soon with another recipe to make your tummy smile! – Emma. xo
(images/text: Emma Duckworth)