Lemon thyme cake - using 4 ingredients from the garden

It's thyme to bake a cake!

This cake is delicious and lemony. It is not a light and fluffy cake, but dense and moist.

The first thing you have to do is pop into the garden and pick a handful of lemon thyme and  dry it by leaving it in a basket in the kitchen for a few days. Then, on the day you want to bake your cake, pick one lemon off the tree, collect 4 eggs from your chickens, and honey from your bee hive.

INGREDIENTS

300g of stone ground white flour

2 teaspoons baking powder
200g organic sugar
200g butter
4 eggs
2 large, heaped tablespoons lemon thyme (powdered)
Zest of 1 lemon finely grated

Filling

I tub marscapone
2 tablespoons honey

METHOD

Take your dry lemon thyme and grind it in a coffee grinder until it is a fine powder. Cream the butter and sugar until light and fluffy, add the eggs one by one until well mixed in. Sift the flour and the baking powder and add to the creamed mixture with lemon zest and the lemon thyme powder. Mix until it is all well incorporated, and add milk to make a soft dropping consistency. Grease and flour a baking tin and pour the mixture in. Bake at 175deg for 45 minutes or until a skewer comes out clean when inserted in the middle.

Mix the marscapone and honey until well creamed.
Allow the cake to cool completely and either slice it into two and fill it with the marscapone mixture or use the mixture as a topping.

Enjoy!