Lemon-Thyme Cake

You will get a lot of thyme this summer (which is as it should be) and although it’s fussy to deal with, the effort is definitely worth it. Here’s an idea borrowed from “Taproot” magazine that yields an incredibly fresh tasting treat, dairy free. Just picked fresh strawberries and the helpers added to the delight!

For the cake:
1 c. all-purpose flour
3/4 c. whole wheat flour
2 tbsp. arrowroot starch/flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. sea salt
3/4 c. sugar
2 tbsp. fresh thyme leaves
Zest of 2 lemons
1/4 c. freshly squeezed lemon juice
1/2 c. almond milk
1/4 c. water
1/3 c. olive oil

For the Coconut whipped cream:
14-oz can full-fat coconut milk, chilled at least 4 hours
1 tsp. vanilla extract
2 tbsp. maple syrup

For the garnish:
8 – 10 sprigs fresh thyme
1 1/2 c. sliced strawberries (fresh raspberries could be used when in season)
Shaved chocolate (optional)

 

Instructions:
Preheat oven to 350. Line an 8 or 9 inch spring-form pan with parchment paper.

To make the cake, whisk together flours, arrowroot, baking soda, baking powder and salt in a large bowl. Whisk together the sugar, thyme, lemon zest, juice, almond milk, water and oil in a smaller bowl. Add this mixture to the flour mixture and stir until just combined.

Pour the batter into prepared pan. Bake 30 – 35 minutes or until done. Let cool completely then remove from pan.

To make the coconut whipped cream, open the can of chilled coconut milk and scoop out the thick, creamy coconut cream at the top (reserve the water for another use). In a medium bowl, beat the cream with vanilla and maple syrup until smooth.

Cover the cooled cake with the coconut cream, top with fruit and garnish with sprigs of thyme and shaved chocolate if desired. Enjoy!

Rhubarb Coffee Cake

This has got to be one of the best rhubarb recipes I’ve tried.¬† I found it in the Canadian Living Kitchen and adapted it somewhat. My beaters weren’t working so I mixed it all by hand so I don’t know if that contributed to yumminess but here is my version:

Ingredients

  • 1/2 c. butter, softened
  • 1 c. brown sugar (scant)
  • 2 c. All purpose flour
  • 2 eggs (from Victorsfarmshares ūüėČ )
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 c. plain yogurt
  • 1/2 c. water
  • 3 – 4 cups chopped rhubarb (from victorsfarmshares)

Topping:

  • 1/2 c. brown sugar
  • 1/2 c. chopped pecans
  • 1 tbsp. all-purpose flour
  • 1/2 tsp. cinnamon
  • 2 tbsp melted butter

Method:

Grease a 9″ springform pan.¬† Set aside.

Combine topping ingredients in small bowl until crumbly.  Set aside

In a large bowl, mix butter with brown sugar until creamy.  Beat in eggs one at a time. beat in vanilla.

In a¬†separate bowl, whisk together flour, baking soda, baking powder, salt. In another small bowl, mix together yogurt and water. Add flour mixture alternatively with yogurt mixture to butter mixture until just blended.¬† Fold in 3 c. chopped rhubarb.¬† Scrape into springform pan.¬† Top with remaining cup of rhubarb and then Topping mixture.¬† Bake at 350 until the cake tester inserted in centre of the cake comes out clean, about 1 1/4 hours.¬† Let cool in pan on a¬†rack for 5 min.¬† Remove side of the pan.¬† Serve with icecream for a truly decadent dessert or on it’s own as a snack with coffee.¬† Serves 8 – 10.