I only drink Champagne on two occasions, when I am in love and when I am not.” - Coco Chanel Shop Now

Burnt Butter, Honey & Lemon Thyme Cakes.


I haven’t baked for over two months.

Not a thing.

Moving house. Travel. Work. School.

Not a thing.

Part of me has been missing. Truly it has. Whenever I take an extended break from spending time in the kitchen, I’m reminded just how therapeutic baking is for me. How essential it’s become in smoothing out my edges.

So it filled me with happiness turning out these warm brown butter, honey & lemon thyme cakes to my family on the weekend.

Outside was cold and these cakes were beautifully warm and sticky.

Completing the experience were two new toys:

1)We have an open fireplace just off the kitchen in the new house. What a beautiful luxurious thing it is to cook near a burning fire. There’s something so deeply snug about it.

2) I can’t believe it has taken me all these years but I finally have a Kitchen-Aid. This weekend was the first chance I had to bust it open and it’s a love affair. I think you could almost fly a plane with one of these things. The hardest decision for me was choosing a colour – look it’s just so pretty. Never looking back.

All these thing fell like pennies from heaven on Saturday afternoon and suddenly (finally) I feel like I’m home.

This recipe is from Donna Hay and the cakes have a gorgeous nutty smokiness underneath the honey.




250 grams of butter
34 cup of honey
1/2 cup of milk
2 eggs, lightly beaten
2 teaspoons of vanilla extract
2 cups self raising flour,sifted
1/2 teaspoon bicarbonate of soda, sifted
1/3 cup caster sugar
12 sprigs of lemon thyme

Preheat oven to 160°C. Place 100g of the butter in a small frying pan over high heat and stir until melted. Cook for 3=4 minutes or until foamy and golden brown. Transfer to a large bowl and add, milk, honey, egg, vanilla and whisk until smooth. Add the flour, bicarbonate of soda and sugar and whisk until smooth. Divide the mixture between 12 x 12 cup capacity lightly greased mini loaf tins. Cook for 18-20 minutes or until golden brown.
Place the remaining butter in a small frying pan over high heat and stir until melted. Cook for 2-3 minutes or until foamy and golden brown. Add lemon thyme and spoon warm butter over the cakes to serve.