RECIPE: Emma Dean’s Honey Thyme Cake
- 90g melted butter.
- 4 eggs.
- 185g of caster (superfine) sugar.
- zest of 2 lemons.
- 60ml cream
- 90g of sifted self-raising flour.
- 2 cups flaked almonds.
- 90g butter.
- 90g caster (superfine) sugar.
- 60ml cream.
- 2 tablespoons of honey.
- 2 heaped teaspoons of fresh thyme leaves.
Pre-heat the oven to 180C (350F). Grease and line a deep 20cm round pan.
Beat the eggs and sugar in a large bowl until thick and pale.
Using a spatula, fold in the lemon zest, butter and cream in batches. Fold in the flour.
Pour into the prepared tin and bake for 40 minutes until firm in the centre.
When the cake is nearly ready, make the almond topping by combining all the ingredients in a saucepan.
Stir over a medium heat and bring to the boil.
Turn off the heat and pour the hot mixture over the top of the cake.
Put the cake back in the oven for 10 minutes or until the topping turns golden.
Remove from the oven and allow the cake to cool in the tin.
Once cool, remove the cake from the tin and place on a serving place. This is fabulous with whipped cream.