hi friends! i’m sorry i’ve been absent lately, a head cold has been kicking my ass! i made you vanilla & thyme cake – i hope you can forgive me over a slice?
i don’t get sick often but i do i get proper sick. my mum used always tell me i didn’t do things halfway, when it comes to sickness she is so right, well if i’m honest she’s right in general. i don’t do things halfway, if i make a commitment to do something i will do it.
there are some things in life that are really important and some that aren’t these are different for everyone. one of the things that is important to me is not letting people down. i don’t have a huge group of friends but those that i have are very dear to my heart and there is very little i wouldn’t do to help them. and they are the same for me, everyone needs those people in their life. it’s these people that taught me the importance of following through when you say you are going to do something.
being sick and taking a few days away from this space has given me time (involuntarily) to step back and evaluate and i have realised that what i am working towards here is absolutely what i want to do. i am so passionate about sharing my love of food with you, i want to answer your questions and help you on your cooking journey.
i appreciate everyone of you who is reading this, i love seeing your comments on instagram, it really fills me with joy to talk to you and learn a little about you. if you have questions about my recipes, other recipes, general food questions, or questions about anxiety or anything else i would love to hear from you. leave me a comment here or over on instagram or hit the contact me link and send me an email.
now we really need to talk about this vanilla & thyme cake. you guys its so good!! i love using thyme in dessert, i especially love it with vanilla. in this cake it’s very subtle, if i had been able to find them i would have used thyme flowers to decorate this cake along with the strawberries.
this cake is a simple butter cake but with the flavours pumped right up and layered with simple mascarpone cream. it’s light and delicate but a cake you won’t soon forget. and it’s perfect with earl grey tea 🙂
if you make this recipe or anything else from rachael’s foodie life, make sure to post it and tag me so i can see all of your creations!
#rachaelsfoodielife and @rachaelsfoodielife on instagram
vanilla & thyme cake
- 125 grams butter, softened
- 1 teaspoon vanilla bean paste
- 3/4 cup caster sugar
- 2 eggs
- 1 & 1/2 cups self raising flour
- 2 teaspoons finely chopped thyme
- 1/2 cup thyme infused milk (see note)
- 3/4 cup mascarpone
- 3/4 cup thickened cream
- strawberries to decorate
preheat the oven to 160 degrees. grease and line the base of a 6 inch cake tin.
place the butter and sugar into the bowl of your electric mixer and beat until light and fluffy. beat in the eggs one at a time until combined. mix the flour and the thyme together.
stir in the half of the flour, the half of the milk (it may look a little curdled at this point, that's normal) add the remaining flour then the milk. take care not to over mix.
spread the mixture into the prepared pan and place into the oven. bake for 30-40 minutes or until a skewer comes out clean.
cool in tin for 5 minutes then turn out onto a rack to cool fully.
whip the mascarpone and thickened cream together until stiff peaks form. once the cake is completely cooled, slice into three layers.
place the bottom layer onto a serving plate and spread over 1/3 of the cream mixture, don't spread it right to the edges as it will spread as you add the remaining layers.
repeat with the next two cake layers, top with remaining cream mixture and decorate with strawberries.
place into the fridge to set for 30 minutes to and hour before serving. this will ensure that the cakes holds together when you slice it. enjoy!