Thyme Honey and Lemon Mini Syrup Cakes Recipe
I'm sharing with you how to make these Thyme Honey and Lemon Mini Syrup Cakes.
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THYME HONEY AND LEMON MINI SYRUP CAKES RECIPE
Ingredients
2 Sticks | 1 Cup | 225g Butter
½ Cup | 60g Icing Sugar | Powdered Sugar
4 Eggs
1 tsp Vanilla
¼ Cup Honey
1 Cup | 100g Ground Almonds
1 Cup | 185g Semolina
2 tsp Baking Powder
½ tsp Salt
1 tsp Lemon Zest
½ Cup | 100g Granulated Sugar
2 Tbsp Honey
Lemon Peel
3-4 Springs of Thyme
½ Cup | 125ml Water
Instructions
In a mixing bowl cream together the butter and sugar until light and fluffy. Add the eggs in one at a time, beating well in between each addition until they are fully combined. Add in the honey and vanilla and mix until combined.
In a seperate bowl measure out the dry ingredients, the ground almonds, semolina, baking powder, salt and lemon zest. Mix until combined.
Pour the dry ingredients into the bowl with the wet and use a wooden spoon to fold everything together until well combined.
Divide the batter between 6 mini loaf tins and bake in a 180C|350F oven for 20-25 minutes or until golden brown and a skewer inserted into the center comes out clean.
While the cakes are baking add the sugar, honey, lemon, thyme and water into a small saucepan and simmer over low heat for 10 minutes.
Remove the cakes from the oven. Using a skewer, pierce holes through each cake and pour over the syrup. Place the cakes back into the oven for 10 minutes to absorb up all of the syrup.
Cool on a cooling rack before serving with a dollop of yoghurt.
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Amazing Lemon Cake Recipe
Light, fluffy, and deliciously tangy, this Lemon Cake is the perfect dessert for any occasion. With two layers of moist lemon-flavored cake coated in a rich lemon-flavored cream cheese frosting, there’s no shortage of bright lemon flavor in this dessert. You will absolutely fall in love with this tender cake after the first bite melts in your mouth.
RECIPE:
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Melt In Your Mouth Lemon Cake Recipe! ????
Soft & Fluffy Lemon Cake Recipe !
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Easy Lemon Cake Recipe ( 7 inch cake pan) :
115g room temp butter ( 1 stick)
100g Sugar ( ½ cup)
Zest of 2 lemons
2 room temp eggs
80g room temp Yogurt (1/3 cup)
60g room temp Milk (1/4 cup)
45g Lemon Juice (3tbsp)
160g Allpurpose Flour ( 1 cup + 2 tbsp)
2 tsp Baking powder
¼ tsp Salt
Lemon Cream Cheese Frosting:
150g Cream Cheese (5,5 ounces)
120g Heavy Cream ( ½ cup)
60g powdered sugar
1 tsp Vanilla
The Zest of 1 Lemon
Written recipe:
Enjoy! ♥
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Copyright © 2023 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Amalfi Lemon Cake | Jamie Oliver & Gennaro Contaldo
It's full blown Italian fun in the studio today as the one and only Gennaro Contaldo shows us his beautiful Amalfi lemon cake. Theres no doubt about it, this is as lemony and as delicious as it comes!
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???? Lemon Honey Cake | Moist and Lemony Recipe | Tastiest Honey Cake Ever, You Have to Make This!
All I can say is, my friends and family say this is the most delicious honey cake they've ever tasted. If you have some honey and lemons around, go ahead and make this cake, you will not regret it!
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???? Turn on the subtitles for step-by-step instructions.
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Ingredients for a 6-8 inch (15-20 cm) cake:
- 1,75 cups / 220 grams of all-purpose flour
- 3/ teaspoon of baking powder
- Half teaspoon of baking soda
- 1 teaspoon of salt
- Half teaspoon of ground cardamom
- 1 cup / 240 ml of honey
- Half cup / 120 ml of whole milk
- Half cup / 120 ml of neutral oil (sunflower, canola..)
- 2 large eggs, room temperature
- 3/4 cup / 150 grams of brown sugar
- Finely grated zest from 1 lemon
- A dozen of goldenberries for decorating (or similar tangy berries)
Ingredients for the lemon curd:
- 2 large eggs
- 3 egg yolks
- 3/4 cup / 150 grams of granulated sugar
- Half cup / 120 ml of fresh lemon juice (usually from 3 lemons)
- 7 oz / 200 grams of cream cheese, room temperature
*Step-by-step guides*
Make the cake:
- Preheat oven to 325°F / 165°C. Coat two cake pans (6-8 inch/15-20 cm) with cooking spray / oil. Line with parchment paper, then coat the parchment paper with cooking spray / oil.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and ground cardamom.
- In another medium bowl, whisk together half cup / 120 ml of honey, the milk, and oil.
- In a large bowl, use an electric mixer to whisk the eggs, brown sugar and lemon zest. Whisk on high-speed until until thickened, for about 2-3 minutes.
- Reduce speed and slowly add honey mixture, beat until combined.
- Reduce speed to low and gradually incorporate the flour mixture until the batter is smooth.
- Divide the batter evenly between 2 prepared cake pans. Bake in a preheated oven (325°F/165°C) for about 25-30 minutes, or until a tester comes out clean.
- Place the cake pans on a wire rack to cool. Eventually remove the cakes from pans and let cool completely.
Make the lemon curd:
- In a saucepan, combine eggs, egg yolks, sugar and lemon juice.
- Cook on high heat, whisking constantly, until thickened (about 1-2 minutes).
- Remove from heat and whisk in cream cheese, one tablespoon at a time.
- Strain mixture through a fine-mesh sieve into a medium bowl, pressing on solids to extract all the liquids.
- Cover the lemon curd with plastic wrap, pressing the wrap directly onto surface of the curd. Refrigerate for at least 2 hours, until cold inside and out.
Assemble the cake:
- Using a serrated knife, trim top of cakes to level. Split each cake in half horizontally to obtain 4 layers.
- Place a cake bottom on a cake stand. Spread 1-2 tablespoons of honey over top.
- Spread half cup / 120 ml of lemon curd over top, stopping slightly short of edges.
- Top with another cake layer, cut-side up. Spread 1-2 tablespoons of honey and half cup / 120 ml of lemon curd.
- Repeat the procedure for the remaining layers. When spreading lemon curd over the final layer of the cake, make sure the curd goes all the way to the edges. Swirl lemon curd as desired.
- Decorate with goldenberries or similar tangy berries.
- Refrigerate for at least 3 hours before serving, or ideally overnight. Drizzle with honey just before serving. Serve with coffee or tea!
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Timestamps
00:00 Lemon honey cake
00:20 Making the cake
03:28 Lemon curd
05:22 Assembling the cake
08:00 Serving the cake
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