Tuesday, June 6, 2017

Lemon Thyme Drizzle Cakes

This is my drizzle cake recipe that has been cobbled together from experience and other recipes.  It makes exactly 12 little cakes.  They are delicious!

DONT be tempted to put in more thyme however, as this makes them too savoury.  Taste the syrup as this will be the predominant flavour of the cakes, it should have a subtle thyme flavour and be really lemony.  You can easily 1/2 the recipe if you want to make just 6 little cakes. You could change the recipe by substituting about a tablespoon of lavender for the thyme and make lemon - lavender cakes.

If you want to be fancy and ice the cakes, I suggest you leave them for at least an hour to absorb the drizzle, then ice with a lemon glaze (just icing sugar and lemon juice). Or you can just dust with icing sugar.  I don't think they need it though.

You MUST follow the instructions for greasing the tins on this one!  I have tried several ways, and this is the only one that works.  Papers don't work, just greasing does not work etc. etc.  You have to
spray with oil and then dust with plain flour. 

Delicious update!
After Meagan and Harry's wedding lemon and elderflower is the flavour of the day.  To turn these into that flavour, simply :
  1. take out the thyme completely
  2. use only 180g sugar in the mix
  3. Take a tablespoon of lemon juice from the mix and substitute a tablespoon of elderflower cordial.
  4. Add 2-3 tablespoons of elderflower cordial to the syrup mix.
  5. Make an elderflower icing of 1 tablespoon butter, 1tablspoon cordial and enough icing sugar to make the consistency you like.  Ice the cakes.


Lemon Thyme Drizzle Cakes



For bakeware prep
Canola oil spray
3-4 tablespoons of plain flour

For cake
125g butter
200g caster sugar
4 eggs
220 g self raising flour
zest and juice of 1 lemon

For Syrup:
100g caster sugar,
juice of 1 lemon
leaves stripped from 2 stalks of thyme


Firstly prepare a 12 capacity large muffin tin by spraying with oil, then dusting with plain flour.  Shake off any excess flour.
Set the oven at 180C.

In a mixer, cream the butter and sugar until really light and fluffy.
Add eggs one at a time, mixing until combined.
Add flour a little at a time, mixing until combined.
Take off mixer stand and fold in lemon juice and zest of the lemon.
Fill each muffin tin 3/4 full and bake for 25-30 minutes until risen and golden.

Make the syrup as the cakes cook.
combine the lemon juice, thyme and sugar in a small saucepan.  Stir on medium heat until the sugar is dissolved, simmer do not boil.  Set aside to cool.

When cakes are done, place tin on a board and loosen the cakes around the sides with a pallet knife.  Use a toothpick to poke 1-2 holes in the top of each cake.
Spoon the syrup over each cake, using it all up.
Allow the cakes to cool in the tin where they will absorb the syrup, then place on serving plate.

If you are going to ice the cakes, place on a wire rack once they are fully cooled and have absorbed the syrup, then ice or dust if required.

1 comment:

I love comments so feel free to leave some!