![]() ![]() When all was said and done, we ended up with some lovely, slightly sophisticated, Lemon Thyme Olive Oil Cakelets that simply validated how lemon, thyme and olive oil can make a wonderfully delicious treat… I then lamented the first set of never to be seen photos and shot another 100 of both the spool cakelets and the cupcakes. I even baked some up as cupcakes with paper liners so that you could see that you don’t need a spool pan to enjoy these little cakes. I kept the same simple lemon icing and sprinkled on the thyme. The lemon flavor was clear but not overwhelming and there was just a mild hint of thyme in the background. We were back to a nice moist, dense, but a bit fluffy cake, definitely still a “friend” of the Orange Olive Oil Cake. ![]() So, I shifted the entire recipe, reduced the lemon juice and the olive oil, increased the thyme and added some fat free greek yogurt. Not all big cakes translate to mini cakes. In other words, they were quite edible, since we love lemon curd, but certainly not ready to post. ![]() My daughter said they tasted like solid cakey lemon curd. They were extremely lemony, we couldn’t taste the thyme at all and the texture was off. I iced them with a lemony glaze and sprinkled them with tiny thyme leaves. I even embraced the dark golden edges that the dark spool pan produced. I did not add alot of thyme fearing it would over power the cake. The first attempt at the lemon version was simply a trade of lemons for oranges with the addition of thyme. I also told her that I was certainly not the first person to add thyme to a sweet, so if that’s what she meant by “supposed to,” then the answer was, “Yes, others have done this before and lived.” I told her that cooking and baking are creative endeavors it’s exciting to try new things and you should never be confined by what others think you’re “supposed” to do. When I told her it was thyme, she asked, “Is that supposed to be used that way?” I laughed. My daughter asked me what the green stuff was on top of the cakelet. I made it two more times that month and friends of mine also made it. I think the response was, “Ugh, that doesn’t sound good at all!” But, of course, it was more than good. I know for some of you, the words, “thyme and olive oil” do not belong in the same phrase as, “cake.” I remember my husband telling someone about the Orange Olive Oil Cake. With Lemon Lime Cream Slab Pie now weeks in the distance, I thought another lemon dessert was in order. Remember Orange Olive Oil Cake? We liked it so much, I decided to try another flavor in a smaller size. ![]()
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