MINI LEMON THYME CAKES WITH LEMON & VODKA SYRUP

PREP + COOK TIME 55 MINUTES (+ COOLING) MAKES 8

1 tablespoon flour, to dust

160g unsalted butter, softened ¾ cup (165g) golden caster sugar 3 eggs

¾ cup (120g) polenta

2 teaspoons baking powder

1½ cups (180g) almond meal 1 teaspoon finely grated lemon rind 2 teaspoons finely chopped fresh

lemon thyme

¼ cup (60ml) lemon juice

6 sprigs fresh lemon thyme, extra

LEMON & VODKA SYRUP ¾ cup (180ml) water

¾ cup (165g) caster sugar ¾ cup (180ml) lemon juice 1 tablespoon fresh lemon thyme leaves, chopped finely

¼ cup (60ml) vodka 1 Preheat oven to 180°C/160°C fan. Grease an 8−hole (⅔ cup/160ml) bundt muffin tray. Dust with flour.

2 Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl. Sift polenta, baking powder and almond meal onto egg mixture; stir until combined. Stir in rind, thyme and juice. Spoon mixture into holes.

3 Bake the cakes for 25 minutes or until a skewer inserted into the centre of a cake comes out clean. Leave cakes in pan for 5 minutes before turning, top−sides up, onto a wire rack over a tray.

4 Meanwhile, make lemon and vodka syrup. 5 Pierce the cakes several times with a skewer. Spoon two−thirds of the hot syrup over the tops and sides of cakes; cool.

6 Serve cakes sprinkled with extra thyme and remaining syrup.

LEMON & VODKA SYRUP

Stir the water, sugar, juice and thyme in a medium saucepan over low heat until sugar dissolves; bring to the boil. Simmer for 35 minutes or until thick and syrupy. Remove from heat; strain into a heatproof jug. Stir in the vodka.