Many things have been said about Nigella in the recent past but quite frankly I don’t care about all the gossip. I was rather curious when I heard she had a new book out with the title ‘Simply Nigella’.
I love Nigella for her food philosophy and had to laugh when I read the foreword. She has a very outspoken idea about the hip term of ‘clean’ food…
Before I got the book in my hands I was a little afraid it would be another of those healthy ones. And I do think it is a little less decadent than her previous books, but certainly nothing to do with the health food hype. Which – all in the name of balance – is a good thing. You don’t buy a cookbook by Nigella because you want to start eating glutenfree right?
I kept putting little sticky notes between the pages when going through the book. So many recipes I want to try out! I’ve already made three in the last week and this one is totally delicious.
The book is filled with sensible weekday meals and one of my favorite chapters is the one with slow cooker recipes. I’ve made one but will share that with you later.
Today is all about this delicious cake. For me also the perfect moment to try out my new mini bundt tins. Doesn’t it look pretty? It’s no secret I love bundt cakes. The shape is all on its own, already festive. So in this season it is perfect for baking!
The lemon flavor is delicious and always one of my favorites really. Throw in lemon and I’m happy (well within reason of course)
- 200 gram unsalted butter, at roomtemperature
- 250 gram sugar
- 450 gram flour
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 2 lemons
- bunch of thyme
- 250 ml buttermilk
- 3 eggs
- 120 gr icing sugar
- 1 bundt of 2,5 liters
- Preheat the oven to 170˚C.
- Mix flour, baking soda and baking powder together and mix well. Remove the leaves from the thyme until you have approx 3 tbsp full and chop them a bit. It looks like a lot but the flavor is quite subtle.
- Put the butter into a mixing bowl and mix it till light an creamy. Add sugar and mix well. Add the eggs one by one and turn the speed of the mixer down after the last egg.
- Now add 1/3 of yr flourmixture and 1/3 of the buttermilk, and repeat until finished. Add the juice of 1 lemon at the end of this. Spoon the thyme leaves through it.
- Grease your bundt cake well. I tend to use melted butter and sprinkle the tin with flour. Tap the excess flour out of the tin and than ad the batter. Smooth the top and put into the oven for around 1 hr and 15 minutes but check after an hour if the inside is cooked. I’ve used a smaller bundt tin so I needed only 30-35 minutes. Again..checking is important.
- Take out of the oven and leave to cool for at least 5 minutes (15 is better) before taking it out. Leave to cool completely before adding the icing.
- Make the icing by putting the icing sugar into a bowl and add some lemonjuice until it has the desired consistency.