Sunday, 29 September 2013

Summer flavours to end September.

Lemon and thyme is one of my favourite flavour pairings.  The two together in these perfectly cute mini bundt cakes is a winning combination.  The fragrant thyme and citrus hit brings a brief reminder of Summer into the kitchen.  Perfect to banish the blues on a rainy day.

Olive Oil Bundt with Lemon and Thyme

Makes 2 Mini Bundt Cakes

2 eggs
1/2 cup caster sugar
Zest and juice of 2 lemons
1tsp thyme leaves, finely chopped
1/2 cup Extra Virgin Olive Oil
2/3 plain flour
1/2tsp sea salt
1/2tsp baking powder

1/4 cup icing sugar
1 lemon, zest and juice

Preheat the oven to 180C

In a large bowl whisk together the eggs and sugar until pale and fluffy.

Add the chopped thyme and lemon zest to the bowl.  Slowly pour in the lemon juice and olive oil in a continuous stream, whisking as you pour. 

Sieve the flour, salt and baking powder into the bowl and fold in until you have a smooth lump free batter.

Divide the mixture between two mini bundt rings and then place on a tray and into the preheated oven. Bake for around 20 minutes until golden.  Remove from the oven and place upside down on a cooling rack, after 3 - 4 minutes tip the cakes out of the rings and allow to cool completely.

When the cake is cooled place the icing sugar into a small bowl, add the lemon zest and then a tablespoon at a time addd the lemon juice.  Mix each tablespoon in completely before adding more juice until you have a smooth icing which just drops off the spoon.  Pour over the top of each cake and allow to set a little before serving.

Serve with a cup of Earl Grey Tea and enjoy!

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