I think this Lemon, Ricotta & Thyme Cakes from Benjamina Ebuehi’s book The New Way to Cake is the ultimate summer dessert. My herbs are just starting to come up in the garden and there is nothing more beautiful and fragrant than fresh herbs. I have lemon thyme in my garden and I strolled into my neighbor’s herb garden to help myself to some of her thyme. The combination is perfect in these lemony, rich cakes. If you don’t have thyme, you can try sage or rosemary (maybe use a touch less, since they are a much stronger flavor).
You may be familiar with Benjamina from GBBO, but I know her from her sleek and stylish Instagram account (@bakedbyBenji). I fell in love with the book the second I saw the exquisite cake on the cover and she has an elegance to her everyday cakes that speak to me. She combines familiar and comforting cakes with just a hint of something new and exciting. I love this book!
Lemon, Ricotta & Thyme Cakes
by Benjamina Ebuehi from The New Way To Cake
You’ll find the recipe here: Lemon, Ricotta & Thyme Cakes, but you’ll want to buy her book, The New Way to Cake: Simple Recipes with Exceptional Flavor, for all of the other incredible recipes.
I didn’t have the same size pans she called for, so I baked them in THREE small (not as mini) pans: Mini Loaf Pan and baked them for about 40 minutes, or until a tester comes out clean.
Thank you Benjamina and Page Street Publishing for sending me the book. The book was a gift, but the words, opinions, and praise are all mine!