Remember Orange Olive Oil Cake? We liked it so much, I decided to try another flavor in a smaller size.
With Lemon Lime Cream Slab Pie now weeks in the distance, I thought another lemon dessert was in order. Enter Lemon Thyme Olive Oil Cakelets. 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. I think the response was, “Ugh, that doesn’t sound good at all!” But, of course, it was more than good. I made it two more times that month and friends of mine also made it. It was loved by all, young and old.
This recipe adds another twist. My daughter asked me what the green stuff was on top of the cakelet. When I told her it was thyme, she asked, “Is that supposed to be used that way?” I laughed. 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. 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.”
The first attempt at the lemon version was simply a trade of lemons for oranges with the addition of thyme. I did not add alot of thyme fearing it would over power the cake. I baked them in my spool pan. They came out beautifully. I even embraced the dark golden edges that the dark spool pan produced. I iced them with a lemony glaze and sprinkled them with tiny thyme leaves. I took 100 beautiful photos. And then we tasted them.
They were extremely lemony, we couldn’t taste the thyme at all and the texture was off. My daughter said they tasted like solid cakey lemon curd. In other words, they were quite edible, since we love lemon curd, but certainly not ready to post. Not all big cakes translate to mini cakes. This is one of them.
So, I shifted the entire recipe, reduced the lemon juice and the olive oil, increased the thyme and added some fat free greek yogurt. That did the trick. We were back to a nice moist, dense, but a bit fluffy cake, definitely still a “friend” of the Orange Olive Oil Cake. The lemon flavor was clear but not overwhelming and there was just a mild hint of thyme in the background. I kept the same simple lemon icing and sprinkled on the thyme. 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 then lamented the first set of never to be seen photos and shot another 100 of both the spool cakelets and the cupcakes.
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…
just like they’re “supposed” to :)