Thyme And Lemon Bundt Cake
I love thyme and sprinkle it wantonly in my cooking, but I wanted a cake that relied on it as a leading ingredient, not merely as a decorative flourish. Besides, with a rosemary loaf cake under my belt, I had no doubt that it would work. And it does. Don’t be alarmed at the amount of thyme in the cake batter, as it doesn’t overwhelm. It charms. I’ve specified buttermilk in the ingredients list, but you can use runny plain yogurt in its stead. Or, easier still, make your own buttermilk — my fallback position — by adding 1 tablespoon of lemon juice (since you will have lemons to hand for this recipe; otherwise you can use white wine vinegar or cider vinegar instead) to 250ml/1 cup semi-skimmed milk and letting it stand for 20 minutes before you need it, stirring before use. Now, a cautionary word: even when the cake looks bronzed and ready, you need to make sure that it’s cooked through around the funnel. Otherwise, not only will it be the devil to unmould, but you will also find the cake disappointingly undercooked (however brown it looks on the surface) once you slice into it. And please read the Additional Information section at the end of the recipe before proceeding.
Makes
Be the first to log a make
No makes logged yet — log yours using the button above.
You may also like
My Mother's Praised Chicken
Nigella Lawson
This may well be — indeed is — the smell, the taste, the dish that says "family" to me and my siblings, and brings our long-absent mother back to the kitchen and the table with us. This is not merely a recipe, but my family's culinary fingerprint. It's not quite poached, not quite braised, and so I've settle on "praised" - which feels exactly right, as for me both cooking and eating it feel like a devotional act. And please read the Additional Information section at the end of the recipe before proceeding.
My Grandmother's Ginger Jam Bread and Butter Pudding
Nigella Lawson · Nigella Bites
This is the wholesome, comforting version of a trad English (white) bread and butter pudding that my maternal grandmother always made. Use apricot jam or regular orange marmalade if ginger's not your thing.
Marmalade Pudding Cake
Nigella Lawson
Now, this is a beauty. I don't mean flash or fancy — rather the opposite; there is something austerely handsome about its appearance, and yet gorgeously warming about its taste. But then, this laid-back Sunday-lunch pudding is what kitchen food is all about. I'm happy to leave the picture-perfect plate-decoration dessert to the professional chef and patissier. When I want to eat one, I'll go to a restaurant. That way, everyone's happy. I don't want to be too prescriptive about this marmalade pudding cake — which has the surprisingly light texture of a steamed sponge — as it doesn't seem in the spirit of things. I love the bitter edge of a thick-shred, dark marmalade and so tend to go for a proper, glamorously auburn, tawny one here; if this is too full-on for you, choose a fine-shred marmalade, instead.
Lidgate's Cranberry and Orange Stuffing
Nigella Lawson
Ed's Victorious Turkey Hash
Nigella Lawson
Zaleti - Polenta Biscuits
Nigella Lawson