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Sicilian Lemon Thyme Cake

Sicilian Lemon Thyme Cake

Recipe Submitted By: bakingmad

Delicious cake taken from the sescond series of Baking Mad with Eric Lanlard on Channel 4.

Preparation Time	20 minutes
Baking Time	40 minutes
Portions	1 cake
Skill Level	Easy
Average Rating

Sicilian Lemon Thyme Cake Ingredients

175 grams	Unsalted Butter softened
175 grams	Golden Caster Sugar (Billington's)
	Lemon Zest From 4 lemons
	Lemon Juice From 3 lemons
3	Free Range Eggs Seperated
250 grams	Ricotta Cheese
100 grams	Self Raising White Flour (Allinson Nature Friendly) Sifted
25 grams	Almonds Ground
1 tsp	Baking Powder
2 tbsp	Lemon Thyme Chopped
150 grams	Golden Caster Sugar (Billington's)
150 ml	Water

This recipe uses

How to make Sicilian Lemon Thyme Cake

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to 180°C/160°C fan/350°F/Mark 4.
Cream the butter and sugar together in an electric mixer until pale and fluffy then beat in the lightly beaten egg yolks adding gradually, and then beating well after each addition.
Drain off any liquid that is in the ricotta and stir the cheese into the batter.
Put the egg whites in a separate bowl and beat until they form medium peaks.
Stir the lemon juice, chopped thyme and zest into the batter then fold in the flour, almonds and baking powder.
Add 2 big tbsp. of the beaten whites to loosen the batter, and then fold in the rest. Scrape into a buttered 20cm spring-form cake tin. Place in the preheated oven and bake for 40 minutes
A skewer inserted into the middle should come out clean. Leave to cool in the tin, place in the fridge to set for at least 1 hour.
For decoration: Confit some lemon slices in thick syrup (150g caster sugar &150ml water) for 15 minutes on a slow heat. Decorate the top of the cake with the slices, a little lemon thyme and a drizzle of white chocolate mixed with virgin olive oil and half a tea spoon of lemon extract.

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