LEMON THYME BURNT BUTTER CAKE_l.jpg
food

Lemon Thyme Burnt Butter Cake

Please do burn the butter — to give this delicate cake a nutty-flavored kick of yumminess.

Ingredients

  • 250 grams unsalted butter, chopped
  • 3/4 cup (270 grams honey
  • 1/2 cup (125 milliliters) milk
  • 2 eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 2 cups (300 grams self-raising (self-rising) flour, sifted
  • 1/2 teaspoon bicarbonate of soda (baking soda), sifted
  • 1/2 cup (110 grams caster (superfine) sugar
  • 12 sprigs lemon thyme

Steps

  1. Preheat oven to 160°c (325°f).
  2. Place 100 grams of the butter in a small frying pan over high heat and stir until melted. Cook for 3-4 minutes or until foamy and golden brown.
  3. Transfer to a large bowl and add the honey, milk, egg and vanilla and whisk until smooth.
  4. Add the flour, bicarbonate of soda and sugar and whisk until smooth.
  5. Divide the mixture between 12 x 1/2-cup-capacity (125 milliliters) lightly greased mini loaf tins lined with non-stick baking paper.
  6. Place on a large baking tray and cook for 18-20 minutes or until golden brown and cooked when tested with a skewer.
  7. Place the remaining butter in a small frying pan over high heat and stir until melted. Cook for 2-3 minutes or until foamy and golden brown.
  8. Add the lemon thyme and spoon the warm butter over the cakes to serve.