These honey, thyme and lemon mini syrup cakes are sweet, delicate and delicious, best served with a dollop of yoghurt.
Thyme Honey and Lemon Mini Syrup Cakes Recipe
Prep time
Cook time
Total time
Thyme Honey and Lemon flavoured Syrup Cakes
Author: Carina
Recipe type: Baking
Serves: 6
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.