Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cake mixture
Candied thyme almonds
Glaze
Utensils
1 loaf tin (approx. 30 cm), fully lined with baking paper
How it's done
Cake mixture
Pour the oil into a bowl, whisk in the sugar, thyme, vanilla paste and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Combine the flour, semolina, almonds and baking powder, mix in.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
Candied thyme almonds
Bring the water and sugar to the boil in a pan, reduce to a syrupy consistency. Add the almonds and thyme, reduce over a medium heat, stirring constantly until the sugar becomes dry and sticks to the nuts. Remove the pan from the heat, continue to stir for approx. 2 mins. Spread the almonds on a sheet of baking paper, leave to cool.
Glaze
Mix the icing sugar and lemon juice to create a thick glaze, spread on top of the cake. Scatter the blackberries and candied almonds on top of the glaze, leave to dry.
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