Fresh Thyme Cake

Cake

• 2 ¼ cups (295g) Plain Flour
• 1 ½ tsp Baking Powder
• ½ tsp Salt
• ¼ tsp Baking Soda
• 170g Butter, soften
• ¾ cup plus 2 Tbsp (190g) Brown Sugar
• ½ cup (100g) Caster Sugar
• 1 ½ Tbsp finely grated blood orange zest
• 1 tsp Vanilla Extract
• 3 Large Eggs
• 1 Large Egg yolk
• ¾ cup plus 2 Tbsp (210ml) Buttermilk
• Buttercream
• 1 Batch Basic Vanilla buttercream
• Blood Orange Thyme Syrup
• ½ cup (120ml) Fresh blood orange juice (2-3 oranges)
• ½ cup (100g) Caster Sugar
• 5 to 8 sprigs Fresh Thyme
• Blood Orange Glaze
• 1 ¼ cups (155g) Icing sugar, sifted
• 2 Tbsp plus 1 tsp Fresh blood orange juice
• Assembly
• Sprigs of Fresh Thyme

This recipe was sent to us by Debbie from Deb’s Patisserie NZ! Thank you Debbie, we love it!:-)

• Preheat oven to 175C, grease and line a round cake tin.
• Sift together the flour, baking powder, salt and baking soda, set aside.
• Beat butter on medium speed until smooth. Add in sugars and orange zest, increase speed to medium-high and beat until light and fluffy. Scraping down the bowl regularly. Add in vanilla, and slowly add eggs, one at a time, beating on a medium speed.
• Add flour mixture in three batches, alternating with the buttermilk, on a slow speed.
  Transfer mixture into tin, spreading evenly.
• Bake for 35-45 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool for 10-15 minutes in tin, then remove, and allow to cool completely on a wire rack.
• For the syrup: place orange juice and sugar in small saucepan and bring to boil over medium heat.
  Reduce to a simmer and add in the thyme, simmer for about 8 minutes, then let steep until cool. Strain the syrup before use and discard the thyme.
• Once cake has cooled completely, carefully cut in half with a serrated knife and brush with thyme syrup.
• Evenly spread a layer of butter cream on top, then place the other half of cake on top.
  Repeat with thyme syrup and more buttercream on top and sides.
• In a small bowl whisk the icing sugar and orange juice together, until the icing sugar has dissolved.
  If a thicker glaze is desired stir in more sugar, a few tablespoons at a time. Transfer the glaze into a piping bag and cut a small tip.
  Slowly pipe the glaze around the top of the cake and allow to naturally fall down the sides.
• To finish decorating, arrange fresh thyme leaves on top and drizzle a little more thyme syrup on top.
• PLEASE NOTE: This recipe has been adapted from Layered: Baking Building and Styling Spectacular Cakes by Tessa Huff