Lemon Thyme Spice Cake
Makes one 13-by-9-inch cake (15 servings)
This tender cake combines a pleasant hint of thyme with the spices; the addition of nuts gives the cake more depth of flavor, but they are optional. The frosting is soft rather than buttercream consistency. You can leave the cake in the pan to cool and spread the frosting over the top, or carefully turn the cake out of the pan onto a platter when it cools, then frost it. Culinary herbalist and educator Susan Belsinger likes to use lemon-scented thymes, such as orange balsam or Provencal, for this recipe. They are sweeter and have less thymol and carvacrol than other thymes, which impart a more savory flavor.
Because it takes a while to harvest the thyme leaves used for the cake, it’s a good idea to have them prepped and ready to go.
For the cake
1/2 cup whole or low-fat milk
15 to 20 sprigs lemon thyme, plus a sprig or two for garnish
12 tablespoons (1 1/2 sticks) unsalted butter, plus more for the baking pan
2 1/4 cups flour, preferably unbleached
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/4 teaspoon kosher salt
1 1/2 cups granulated sugar
3 large eggs, separated
3/4 cup nonfat buttermilk
2 tablespoons fresh minced thyme leaves
1/3 cup chopped, toasted walnuts, pecans or hazelnuts, optional, with optional nuts for garnish (see NOTE)
For the frosting
4 ounces low-fat cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
2 1/2 cups confectioners’ sugar
About 2 tablespoons reserved lemon-thyme-infused milk (see STEPS)
1 tablespoon good-quality maple syrup
Few dashes freshly grated nutmeg
For the cake: Combine the milk and lemon thyme sprigs in a small saucepan over medium-high heat. Bring just to a boil (to scald), then remove from the heat and cool.
Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking pan with a little butter, then line the bottom with parchment paper, using a piece large enough to allow for overhang on two sides (for easier cake removal).
Combine the flour, baking powder, baking soda, nutmeg, cinnamon, cloves, ginger and salt in a bowl.
Place the butter in the bowl of a stand mixer or a hand-held mixer; beat on medium speed for 1 minute, then add the granulated sugar and beat on medium speed for a few minutes, until fluffy. Add the egg yolks one at a time, beating well after each addition and stopping to scrape down the sides of the bowl as needed.
Discard the lemon thyme sprigs from the milk. Add half of that infused milk to the buttermilk, reserving the rest of the infused milk for the frosting. On low speed, alternately add the flour mixture (in three additions) and the milk mixture (in two additions), beginning and ending with the flour mixture, to form a stiff batter.
Beat the egg whites in a separate bowl on high speed to form stiff peaks. Fold them into the batter in three additions; add the minced thyme and nuts, if using, with the last addition and blend well.
Pour and scrape the batter into the prepared pan. Bake for about 40 minutes, until a tester inserted into the center of the cake comes out clean and the cake starts to pull away slightly from the sides of the pan. Cool (in the pan) on a wire rack.
Meanwhile, make the frosting: Combine the cream cheese and butter in the bowl of a stand mixer or hand-held electric mixer, beating on medium speed for 2 or 3 minutes. Add the confectioners’ sugar in 1/2-cup increments, alternating occasionally with 2 to 2 1/2 ablespoons of the reserved infused milk (you won’t need all that you reserved). Stop to scrape down the bowl as needed. Add the maple syrup and nutmeg; beat on high speed for a few minutes, until the frosting appears to be whipped and is slightly thickened. It will be soft. Refrigerate until ready to use.
Use a round-edged knife to loosen the sides of the cake from the pan, then use the parchment paper to lift and transfer the cake to a platter or cutting board. Spread the frosting on the top of the cake (not the sides). Garnish with thyme sprigs and walnuts, if desired.
NOTE: Toast the nuts in a small, dry skillet over medium-low heat for several minutes, shaking the pan to avoid scorching. Cool completely before using.
NUTRITION Per serving (based on 15, using low-fat milk): 370 calories, 5 g protein, 57 g carbohydrates, 13 g fat, 8 g saturated fat, 75 mg cholesterol, 270 mg sodium, 0 g dietary fiber, 41 g sugar
Adapted from Belsinger’s “Not Just Desserts: Sweet Herbal Recipes” (Herbspirit, 2005).
Greek Salad Vinaigrette
Makes about 3/4 cup (enough for 6 to 8 servings)
A long-ago trip to Greece inspired culinary herbalist and educator Susan Belsinger to reproduce the hearty salads she had there, dressed with a vinaigrette that’s heavy on fresh thyme. Typically, she uses shredded green cabbage, thinly sliced red onion, kalamata olives and crumbed feta cheese.
She tosses the salad with the vinaigrette and lets it sit at room temperature for 2 hours. She refrigerates the salad for about 30 minutes before serving. Then final additions of spinach leaves and grinds of fresh black pepper are tossed in.
1/2 cup olive oil
About 3 tablespoons red or white wine vinegar plus lemon juice (the ratio of vinegar to juice is up to you)
2 tablespoons chopped fresh thyme leaves
1 teaspoon kosher salt
Combine the oil, vinegar, lemon juice, chopped thyme and salt in a jar with a tight-fitting lid. Shake until well emulsified. Refrigerate until ready to use.
NUTRITION Per tablespoon: 80 calories, 0 g protein, 0 g carbohydrates, 9 g fat, 1 g saturated fat, 0 mg cholesterol, 160 mg sodium, 0 g dietary fiber, 0 g sugar
MAKE AHEAD: The vinaigrette can be refrigerated for up to 1 week.