Again, life has gotten ahead of me and Pinch of Salt has been very quiet as a result! In the last 3 weeks, Doug and I went to Durban for a long weekend (and addressed my curry craving), spent a weekend in Paarl with friends eating lots of cheese and wine and moved into our new flat! We didn’t have to move very far and very much (moved up 3 floors) but it is still a mission!
While our flat is still a mess, without beds or anything, here is a delicious Lemon-Thyme Honey Cake made with brown butter. For once, I didn’t mess too much with the recipe – there is not apple sauce (next time haha) but actual, proper butter instead.
It is great for afternoon tea or as dessert served with ice-cream, cream or even yoghurt! I am a great fan of thyme with sweet goods, especially coupled with lemon and the brown butter adds a lovely nutty flavour. The loaf is also incredibly light, not at all stodgy as they sometimes can be.
Lemon-Thyme Honey Loaf
Adapted from Donna Hay Magazine
- 200g butter
- 3/4 cup honey
- 1/2 cup milk
- 2 eggs
- 2 Tsp vanilla essence
- 2 cups of self-raising flour
- 1/2 Tsp baking soda
- 12 sprigs thyme
- 1 lemon, zest
- 2 Tbsp caster sugar
- Preheat the oven to 180 C
- 150g butter in a pan on high heat and melt until foamy and golden brown
- Places the butter in a large bowl with the milk, egg, honey and vanilla and whisk until combined
- Add the half the lemon zest, and mix well
- Add the dry ingredients and whisk until smooth
- Butter/grease a loaf tin and bake in the oven for 30-40 minutes or until a skewer comes out clean.
- When ready, allow to cool before taking out the loaf tin
- Just before serving, melt the remaining butter in a pan on high heat, add the caster sugar, remaining lemon zest and thyme and cook until the butter is golden brown
- Drizzle over the loaf and serve with ice cream, cream or yoghurt