Читать книгу The Hummingbird Bakery Cake Days: Recipes to make every day special - Tarek Malouf, Tarek Malouf - Страница 20

LEMON AND THYME LOAF

Trust us, thyme really works in a sweet dessert. The combination of lemon and thyme is perfect – tangy and fresh.

Serves 8–10

FOR THE SPONGE

190g (7oz) unsalted butter, softened, plus extra for greasing

190g (7oz) plain flour, plus extra for dusting

Zest of 2 unwaxed lemons

3 tsp finely chopped lemon thyme leaves

190g (7oz) caster sugar

3 large eggs

1 tsp baking powder

¼ tsp salt

25ml (1fl oz) soured cream

FOR THE SOAKING SYRUP

40g (1½oz) caster sugar

Zest and juice of 1 lemon

2 tsp finely chopped lemon thyme leaves, plus extra sprigs to decorate

One 8.5 x 17.5cm (3½ x 7in)

loaf tin with 7.5cm (3in) sides

1. Preheat the oven to 170°C (325°F), Gas mark 3, then grease the loaf tin with butter and dust with flour.

2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, slowly beat together the butter, lemon zest, thyme leaves and sugar to bring the ingredients together, then whisk on a medium speed until light and fluffy. Break the eggs into the bowl one at a time, mixing well after each addition and scraping down the sides of the bowl to make sure all the ingredients are well combined.

3. Sift together the flour, baking powder and salt, then add to the creamed butter and egg mixture in two batches and mix together lightly. Add the soured cream and then pour the batter into the prepared loaf tin.

4. Bake in the oven for 40–50 minutes or until the sponge is firm to the touch or a skewer inserted into the middle of the loaf comes out with no cake batter sticking to it.

5. While the loaf is cooking, make the syrup. Place all the ingredients in a small saucepan, along with 40ml (1½fl oz) of water. Bring this to the boil, allowing it to reduce by about half, then pour over the cooked loaf as soon as it comes out of the oven.

6. After adding the syrup, allow the loaf to cool a little in the tin, then transfer to a wire rack to cool completely before serving. Decorate with a couple of sprigs of lemon thyme.