GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and you’ll go into the draw to WIN a Scenic 15 day Jewels of Europe river cruise for two people.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Oter opens on Flinders Lane

Former Pei Modern chef Florent Geradin opens a new Melbourne wine bar in the space previously occupied by Yu-u.

Six fantastic autumn salads

Autumn is the year's best time for hearty salad. Here are six of our favourites.

The most spectacular waterways in the world

Whether snaking through clutches of pretty small towns, winding the entire length of countries or docking on the shores of the world’s biggest cities, travelling over water is both relaxing and thrilling.

Gluten-free desserts

Here's to gluten-free desserts so good you'll never be able to tell the difference.

Ginger-carrot cake with salted butterscotch frosting

This two-tiered cake serves a crowd, but you can make a single cake by halving the mixture and using one egg and an egg yolk. It also keeps well for two to three days.

Greek Easter recipes

From tsoureki to galaktoboureko, consider Greek Easter sorted with some of our favorite Greek dishes.

Lemon recipes

As Beyonce reminded us this week, when life gives you lemons, make lemonade. In celebration of Bey, we slay with lemon sorbetto, lemon meringue pie, lemonade icy poles and everything in between.

The hot 100 moments in design

From distinguished architectural icons and game-changing gadgets we can’t live without to fashion classics that have become ubiquitous staples and timeless furniture classics – it’s by no means comprehensive, but we’ve narrowed down thousands of contenders and rounded up the most inspiring, visionary and intriguing moments in modern design history.

Lemon and thyme sponge cake


You'll need

12 eggs, at room temperature 330 gm (1½ cups) raw caster sugar 2 lemons, finely grated rind only 370 gm (2½ cups) plain flour, triple sifted 120 gm butter, melted and cooled 2 tbsp thyme leaves 300 ml pouring cream, whipped to soft peaks For dusting: sugar   Lemon butter 165 ml lemon juice 220 gm butter, coarsely chopped 165 gm (¾ cup) caster sugar 4 egg yolks 2 eggs   Lemon and thyme syrup 180 gm raw caster sugar 60 ml (¼ cup) lemon juice 2 lemons, zested rind only 8 thyme sprigs 50 ml limoncello

Method

  • 01
  • For lemon butter, combine lemon juice and butter in a heavy-based saucepan and stir over low heat until butter melts. Whisk sugar, egg yolks and eggs in a bowl until combined, add to lemon juice mixture and stir continuously for 4-5 minutes or until mixture thickens slightly, transfer to a container and refrigerate until completely cold. Makes about 2 cups.
  • 02
  • For lemon and thyme syrup, combine sugar, lemon juice and ¾ cup water in a small saucepan and stir over medium-high heat until sugar dissolves, add lemon zest and bring to the boil. Reduce heat to medium, simmer for 15-20 minutes or until zest is translucent, add thyme and simmer for another 2 minutes. Remove from heat, add limoncello and stir to combine. Cool completely.
  • 03
  • Preheat oven to 160C. Using an electric mixer on high speed, whisk eggs, sugar and lemon rind for 7-8 minutes or until tripled in volume. Sift over flour, then fold through using a large metal spoon, add butter and thyme and fold through. Pour into a buttered and floured 28cm-diameter cake pan, filling to 3cm below rim (there may be mixture left over). Bake for 35-40 minutes or until golden and centre springs back when pressed gently with a fingertip. Cool for 5 minutes in pan, then transfer to a wire rack and cool completely.
  • 04
  • To serve, halve cake horizontally, spread base with cream and lemon butter and sandwich with top. Scatter top with white sugar, drizzle syrup over and serve.

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Drink Suggestion

Grapey, sherbety Moscato.

Featured in

Nov 2007

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×