brown butter, honey

and lemon thyme cakes

  • 250g unsalted butter, chopped
  • ¾ cup (270g) honey 
  • ½ cup (125ml) milk 
  • 2 eggs, lightly beaten 
  • 2 teaspoons vanilla extract 
  • 2 cups (300g) self-raising (self-rising) flour, sifted 
  • ½ teaspoon bicarbonate of soda (baking soda), sifted 
  • ½ cup (110g) caster (superfine) sugar 
  • 12 sprigs lemon thyme
  1. Preheat oven to 160°C (325°F). 
  2. Place 100g of the butter in a small frying pan over high heat and stir until melted. Cook for 3–4 minutes or until foamy and golden brown. 
  3. Transfer to a large bowl and add the honey, milk, egg and vanilla and whisk until smooth.
  4. Add the flour, bicarbonate of soda and sugar and whisk until smooth. 
  5. Divide the mixture between 12 x ½-cup-capacity (125ml) lightly greased mini loaf tins lined with non-stick baking paper. 
  6. Place on a large baking tray and cook for 18–20 minutes or until golden brown and cooked when tested with a skewer.
  7. Place the remaining butter in a small frying pan over high heat and stir until melted. Cook for 2–3 minutes or until foamy and golden brown. 
  8. Add the lemon thyme and spoon the warm butter over the cakes to serve. Makes 12.
RATE THIS RECIPE:
Reader ratings (3.60) 321501
donna hay team

Hi Jessica, yes you can bake this cake in a regular loaf tin. Check the cooking time as it might take longer in one large tin. Many thanks, DH team.

Jessica Tasman

Can this be made in a regular loaf tin? I don’t have the smaller loaf tins and don’t think I would get enough use out of them to justify buying them for this recipe. Many thanks.

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