Caster Sugar
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Desserts
Almond Cake with Lemon Thyme Syrup
25 mins
50 mins
Moderate
12
The Lemon Thyme Syrup is the perfect pairing to the Almond cake!
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- Ingredients
- Method
Ingredients
- 4 extra large eggs
- 1 cup Chelsea Caster Sugar
- ¾ cup sunflower oil
- ½ cup plain yoghurt
- Finely grated rind of 1 lemon
- 1 cup almond meal
- 1 cup plain flour
- 3 tsp baking powder
Lemon Thyme Syrup
- ½ cup Chelsea Caster Sugar
- ½ cup water
- 2 tbs lemon juice
- 3-4 sprigs thyme
- 1 tbs limoncello
Lemon Buttercream Icing
- 150g butter, diced and softened
- 250g pkt Chelsea Vanilla Icing Sugar
- ¼ cup of the lemon syrup
To decorate
- Roasted lemon slices
- Thyme leaves
Chelsea Products in Recipe
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Method
Pre-heat oven to 160°C fan-forced. Line the base and sides of a 20cm cake pan.
In the large bowl of an electric mixer, beat the eggs and Chelsea Caster Sugar until pale and creamy. Add oil, yoghurt and rind, continue mixing until combined. Then fold in the almond meal, flour and baking powder, mixing until smooth. Pour into prepared pan and bake for 50 mins. Allow to cool in pan for 15 mins before removing to a wire rack to cool completely.
Meanwhile, prepare syrup by combining sugar and water in a saucepan. Bring to the boil, reduce heat and add lemon juice and thyme. Simmer for 10 mins. Then strain and allow to cool. Stir in limoncello and set aside until required.
For buttercream, beat butter lightly and add Chelsea Vanilla Icing Sugar. Mixing until smooth. Add lemon syrup and continue mixing until well incorporated and smooth.
To assemble, cut the cake into two horizontally. Spread half of the buttercream over the cut face and spread to the edges. Top with other half of sponge and dollop remaining buttercream in the centre. Drizzle with the remaining syrup and decorate with lemon slices and thyme.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
What did you think of this recipe?
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
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- 1 ¾ cups Edmonds Standard Grade Flour (263g)
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
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- 1 tsp vanilla essence
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- 1 tsp Edmonds Baking Powder
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- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
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- pinch of salt
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
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