Recipes › Lemon Thyme cakes with Honey Syrup
A delicious treat using ground almonds so not for those with nut allergies, courtesy of Donna Hay. Makes 6 and the honeycomb really "makes" it!
185g Pure SR flour
165g caster sugar
60g ground almonds
125g unsalted butter
1 tsp vanilla extract
1 tsp finely grated lemon zest
2 tbsp lemon thyme leaves(1 chopped/1 unchopped)
fresh honeycomb to serve
Preheat the oven to 160C/Gas 3.
Place flour, sugar, ground almonds, milk, butter, lemon zest & chopped lemon thyme into a large bowl and whisk until smooth.
Divide the mixture between 6 x 120ml ramekins and place on a large baking tray. Cook for 20-25mins or until a skewer comes out clean.
Gently loosen the edges with a knife & turn out onto a wire rack to cool.
Whilst cooling, heat the honey in a small saucepan over a medium heat and bring to the boil. Cook for 2-3 mins until slightly thickened then spoon over the cakes. Sprinkle withnthe lemon thyme leaves and serve with the broken fresh honeycomb.