This lemon and thyme cake with lemon curd is a summer-worthy afternoon snack or maybe even a mid-morning treat whilst you sip on your coffee. The combination of lemon and thyme makes this cake easy to eat as they're not heavy or rich flavors. The lemon curd filling adds tanginess that counteracts the earthy, peppery taste of the thyme.
Lemon and Thyme Cake With Lemon Curd [Vegan]
For the Lemon and Thyme Cake:
- 2 cups white spelt flour
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Zest of 1 lemon
- 4 teaspoons fresh thyme, finely chopped, plus more for decorating
- Juice of 1/2 lemon
- 1/4 cup and 1 1/2 tablespoons applesauce
- 3/4 cup and 2 tablespoons cold water
- 2 tablespoons maple syrup
For the Lemon Curd:
- 1/2 cup fresh lemon juice
- 1/4 cup water
- 1/4 cup and 1 tablespoon maple syrup
- 2 tablespoons cornflour
- Pinch turmeric for color
- Dash salt
- 2 tablespoons soy milk
- 1/2 tablespoon coconut oil
- 3/4 teaspoons lemon zest
To Make the Cake:
- Preheat the oven to 392°F and line a loaf tin with parchment paper.
- Begin by making the cake. In a medium sized mixing bowl, stir together the spelt flour, sugar, baking soda, baking powder, lemon zest, and thyme. Stir in the lemon juice, apple sauce, cold water and maple syrup. Do not over mix.
- Bake in the preheated oven for 30 minutes. Remove and then cover the top with foil before placing back in the oven to cook for another 30 minutes. It should be brown on top and a skewer inserted into the middle will come out clean. Leave the loaf in the tin to cool for 10 minutes and then transfer to a wire rack to cool completely.
To Make the Lemon Curd and Assemble:
- In a large saucepan over medium heat, mix together the lemon juice, water, maple syrup, corn flour, turmeric, and salt. Bring to a gentle boil and cook for 2-3 minutes, stirring constantly. It should thicken in this time. Remove from the heat. Stir in the soy milk, coconut oil, and lemon zest. Leave to cool slightly in the saucepan.
- Once the cake has cooled, slice it in half lengthways using a sharp serrated knife. Spoon 2/3 of the lemon curd into the center of the cake. Sprinkle with extra fresh thyme leaves. Place the top half of the cake back on and spread the remaining curd on top.