I absolutely love herbs. I cannot imagine life in the kitchen without them. I love the brightness and colour they bring to dishes, and their restorative powers.
For me, the king of all herbs is thyme. I love its diversity, that it works brilliantly with rich savoury braises in winter and is essential when I’m cooking a big batch of soup, but that it also works its magic on fresh dishes. If you haven’t paired thyme with fish yet then you’re missing out. Both smoked fish and good quality Spanish tinned sardines taste incredible with a little fresh thyme on top. I love using it in sweet dishes too. The lovely combination of thyme, citrus and honey creates a really beautiful flavour profile.
This flourless cake is one of my favourite ways to use thyme. It has a sweetness and brightness that you’ll love with gently herbacous notes that make it feel a little bit special.
Gluten free lemon & thyme cake
2 cups almond meal
1/4 cup honey (or maple syrup / rice malt syrup)
1/2 cup melted coconut oil
1 heaped tsp gluten free baking powder
2 tsp thyme leaves
1 tsp vanilla extract
zest of three lemons
5 free range eggs - lightly beaten
Honey & vanilla frosting
250 grams cream cheese
2 tablespoons good quality honey (could also use maple syrup)
seeds from 1 vanilla pod
juice of 1 lemon
50 grams room temperature butter
Preheat oven to 165 degrees celsius.
Combine all the cake ingredients in a food processor and process until completely combined. You can also do this step in a large bowl.
Pour / spoon mixture into a lined and greased springform cake tin. Use the back of a spoon to smooth the surface of the batter.
Bake for approximately 45 minutes until golden and lightly firm to the touch.
Set aside to cool.
Combine all the frosting ingredients in a bowl and whip or stir until completely combined.
Pile the frosting on top of the cooled cake and use a wide knife to spread evenly across the top of the cake.
Garnish with lemon zest and more thyme leaves if desired.
Will keep for 4 days in the fridge.