18 October 2013

Lemon and Thyme Loaf

Lemon Thyme (Thymus citriodorus if you want to be really posh) is not the same as your 'normal' thyme - it has a distinctly  lemony smell and is popular in England apparently, even though I had never heard of it! It is common in Mediterranean countries and can be used to flavour desserts, teas and marinading fruit and vegetables. I think it would be perfect for a roast, or to add to gravies and sauces, but that's not what I'm really interested in - let's be honest - it's CAKE.

I found it in my local Tesco, so you shouldn't have too much trouble finding it!

Now. As Julie Andrews famously once said, let's start at the very beginning. Although it may come as a surprise that there is any part of baking that I don't enjoy, quite honestly I hate greasing tins. So listen to me when I tell you that this is the way forward. I am 100% converted to this way of greasing a tin. Spray it with one kcal spray, or butter if you insist and then tip a bit of flour in the tin and turn it this way and that, bash it around a bit until you have a thin coating of flour all over the tin. VOILA. 

If you're really interested in the health benefits of Lemon Thyme, it contains Calcium, Fiber, Iron, Manganese, Magnesium Potassium, Zinc Vitamin A, B6 and C. It's really important that I get lots of calcium as I'm lactose intolerance. Unfortunately, if you want to get 100% of your daily recommended calcium intake you would need to have around 40tsp of lemon thyme. Surely not?... Although friends may argue that my intolerance is conveniently selective, I do actually have steer clear of milk and cream especially. Throughout this challenge I have been using Lactofree Milk and it has worked beautifully. I love that it tastes exactly the same as cows milk and in baking it reacts in the same way.*

The recipe calls for 2 tsp of finely chopped Lemon Thyme, or one dessertspoon if you have the correct measure for it, though I would say that the flavours didn't necessarily come through at all. 

There also didn't really seem to be any sort of syrup once the cake had cooled down.

The addition of soured cream normally gives a tangy taste to a loaf, but I didn't even taste this. What is going on? Tell you what, just enjoy some pictures and I'll work on getting you a better Lemon Drizzle recipe... How's that for a good deal? 


Top tip (nope it didn't 'save' the recipe, but it's worth remembering) is to stab the cake all over with a skewer before pouring over the syrup.

A poor chef may blame his tools, but a poor baker is sure as hell going to blame the recipe. It didn't stop friends, family and neighbors from wolfing it down in under 24 hours.

*Just like the cray cray nutella post I am not being sponsored/coaxed in any way shape or form, I just like the stuff. 

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