Table of Contents
Lemon thyme cake by Nigella. 1 200 gram unsalted butter at roomtemperature. 2 250 gram sugar. 3 450 gram flour. 4 3/4 tsp baking soda. 5 3/4 tsp baking powder. 6 2 lemons. 7 bunch of thyme. 8 250 ml buttermilk. 9 3 eggs. 10 120 gr icing sugar.
Heat the oven to 160°C/140°C fan/ gas 3. Grease a 24cm non-stick bundt tin or ring-shaped cake tin with butter. Cream the butter and sugar together in a bowl for 5 minutes or until pale and fluffy. Beat in the lemon zest, then beat in the eggs, one at a time, adding a good tablespoon of the flour with the second and third egg.
Preheat oven to 350 degrees, with rack in lower third. Butter six (1-cup) molds of a mini angel food cake pan or mini bundt pan. Dust with flour, and tap out excess. Pick 2 teaspoons small sprigs from tops of lemon thyme sprigs, and divide evenly among molds; set aside.
Throw in lemon and I’m happy (well within reason of course) Preheat the oven to 170˚C. Mix flour, baking soda and baking powder together and mix well. Remove the leaves from the thyme until you have approx 3 tbsp full and chop them a bit. It looks like a lot but the flavor is quite subtle.
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