Makes 1 loaf
Raspberry & thyme loaf batter-
4 tablespoons melted butter
100 grams (1/2 cup) sugar
Leaves from 6 sprigs of thyme
2 eggs
80 ml (1/3 cup) whole milk
2 tablespoons rose water
1/2 tablespoon vanilla extract
120 grams (1 cup) flour
1/2 teaspoon baking powder
Pinch salt
85 grams (3 ounces) fresh raspberries
Lemon glaze -
60 grams (1/2 cup) powdered sugar
Zest from 1/2 lemon
Juice from 1/2 lemon
Leaves from 6 sprigs of thyme
Honey butter -
5 tablespoons softened butter
80 ml (1/3 cup) heavy cream
80 ml (1/3 cup) honey
70 grams (1/3 cup) sugar
Preheat the oven to 180 C (350 F, gas mark 4), and heavily butter a loaf tin.
Beat melted butter, sugar, and thyme together in an electric mixer for 4 minutes. Then add the eggs, whole milk, rose water, and vanilla extract, and mix for another minute.
In a separate bowl, mix together the flour, baking powder, and salt. Slowly add mixture to the batter, mixing to incorporate. Then, gently fold in raspberries with a spatula.
Spoon batter into the loaf tin and bake for 35 minutes, or until a cake tester comes out clean.
Meanwhile, make the lemon glaze by combining all of the ingredients in a bowl, and set aside.
For the honey butter - add butter to a ceramic bowl and microwave for 30 seconds. Then, in a small saucepan, combine heavy cream, honey, and sugar together on low heat. Stir occasionally for about 5 minutes and then slowly pour the hot mixture over your softened butter. Mix well, and set aside.
When the loaf is done baking, take it out and prick it with a fork all over the top. Pour your lemon thyme glaze evenly on top, and let it soak in and cool completely before taking it out of the tin. Serve slices with a drizzle of honey butter on top.
