Lemon Thyme Financiers

Inspiration: The thyme I was growing in my garden and my passion for cakes

This can also be make into normal cake size.

Yield: 2 cakes / 15 pieces Financiers

Total Cooking Time: 55mins

Ingredients

• 1/2 block unsalted butter

• 2/3 cup brown sugar (150g)

• 3 eggs

• 250 g ricotta

• 3/4 cup fine polenta (110g) (dont Presoak)

• 1 tbs runny honey, warmed, plus extra to serve

• Finely grated zest of 1 lemon

• Juice of 2 lemons

• 2 tsp baking powder

• 1 spring thyme, broken into pieces

Instructions

1. Prep

   1. Grease financier baking tray.

   2. Presoak the polenta in its liquid for several hours before cooking it.

2. Mix

   1. Mix the 1/2 butter and 2/3 cup brown sugar until the mixture is pale.

   2. Add the 3 eggs, 1 at a time, processing until combined.

   3. Fold in the ricotta, 3/4 cup polenta, 1 tbs honey, lemon zest and juice, 2 tsp baking powder.

   4. Use small ladel scoop. Pour 2 scoops into each financier rectangle. Or Shell shape

   5. Poke 6 or 7 little pieces of thyme into the top of the batter.

   6. Preheat oven to 160°C.

3. Cook

   1. Bake for 1 hour (35 mins) If you are using cake tins

   2. or (15 mins covered + 45 mins uncovered If you are going with Financier size

   3. Until the cake is golden brown and a skewer inserted in the centre comes out clean.

   4. Drizzle honey.

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