Lemon and Thyme Cake
This recipe makes the most wonderfully moist, citrussy cake that’s ideal for afternoon tea or a family celebration.
Line a large loaf tin and cream together butter and golden raw organic caster sugar until pale and fluffy. Lightly beat four large organic free-range hen’s eggs in a bowl, and slowly fold them into the butter mixture.
In a separate bowl, sift together plain flour, baking powder and ground almonds.
Grate unwaxed lemon zest and mix it with some fresh thyme leaves (lemon thyme also works really well). Pound the zest and herb leaves together in a pestle, then stir it in to the mixture.
Sift in the flour and almonds gradually and mix everything together.
Spoon the thick golden cake mixture into the lined tin and bake in the oven.
Allow the cake to cool.
Make a drizzle syrup from freshly squeezed lemon juice and raw organic caster sugar. Heat the juice and sugar together with some more thyme leaves.
Pierce the cake with a skewer all over the top and return it to the baking tin. Spoon the syrup over the top and allow it to permeate the cake.
Before serving, cut the cake in two and sandwich it with sweetened whipped cream and a thick layer of tangy lemon curd.