Lemon thyme cakes with honey syrup

February 14, 2022

Lemon thyme cakes with honey syrup

Lemon thyme cakes with honey syrup

INGREDIENTS

  • 1¼ CUPS (185G) SELF-RAISING (SELF-RISING) FLOUR, SIFTED
  • ¾ CUP (165G) CASTER (SUPERFINE) SUGAR
  • ½ CUP (60G) ALMOND MEAL (GROUND ALMONDS)
  • 2 EGGS
  • ¾ CUP (180ML) MILK
  • 125G UNSALTED BUTTER, MELTED
  • 1 TEASPOON VANILLA EXTRACT
  • 1 TEASPOON FINELY GRATED LEMON RIND
  • 1 TABLESPOON LEMON THYME LEAVES, CHOPPED
  • ½ CUP (175G) TWO BUSY BEES HONEY HONEY
  • 1 TABLESPOON LEMON THYME LEAVES, EXTRA, TO SERVE
  • STORE-BOUGHT FRESH HONEYCOMB+, TO SERVE

METHOD

  1. Preheat oven to 160°C (325°F). Place the flour, sugar, almond meal, eggs, milk, butter, vanilla, lemon rind and lemon thyme in a large bowl and whisk until smooth. 
  2. Divide the mixture between 6 x 1-cup-capacity (250ml) metal ramekins and place on a large baking tray. Cook for 22–25 minutes or until cooked when tested with a skewer. Gently loosen the edges with a knife and turn out onto wire racks to cool. 
  3. While the cakes are cooling, heat the Two Busy Bees Honey honey in a small saucepan over medium heat. Bring to the boil and cook for 2–3 minutes or until slightly thickened. Spoon the syrup over the cakes, sprinkle with the lemon thyme leaves and serve with fresh honeycomb from Two Busy Bees Honey.

    Makes 6.

    Recipe and recipe image created by Donna Hay 

+ You can buy honeycomb in jars or packets – it’s available in supermarkets and specialty food stores.  





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