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  • Helen Dissell



  • 12 sprigs thyme 

  • 2 cups gluten free flour 

  • 1 tsp salt 

  • zest of two lemons 

  • 300 g unsalted butter 

  • 1 ½ cups caster sugar( stevia or hermisitas can be substituted)

  • 6 large eggs 

  • ½ cup freshly squeezed lemon juice 


  1. Preheat oven to 180C and flour spring form cake tin pan. 

  2. Pick the tops off the thyme sprigs and scatter them in the tin base. 

  3. Chop 1 ½ tbs  thyme and combine with flour, salt and lemon zest in a bowl and whisk well. 

  4. Cream the butter till fluffy and add sugar and beat until pale. 

  5. Add the eggs one at a time mixing till smooth then beat in the lemon juice. 

  6. Add the four mixture in three stages at low speed mixing till just combined.  

  7. Spoon into prepared pan, levelling the top. 

  8. Bake for 40 mins approximately or until you smell the cake mixture cooking and the skewer comes out clean. Set the pan on a rack and cool for 10 mins and then turn out onto a wire rack to cool. 

Glace Lemon icing:  


  • 2 cups icing sugar

  • juice of 1 lemon 



To make the lemon icing mix the icing sugar and lemon juice until smooth and it is drizzling consistency. If too thin add more sugar- if too thick, more lemon juice. Drizzle over the cake top and decorate with extra thyme sprigs. 

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