Raspberry & thyme loaf batter-
60 ml (1/4 cup) melted butter
125 ml (1/2 cup) sugar
Leaves from 6 sprigs of thyme
2 eggs
80 ml (1/3 cup) whole milk
30 ml (2 tablespoons) rose water
8 ml (1/2 tablespoon) vanilla extract
250 ml (1 cup) flour
2.5 ml (1/2 teaspoon) baking powder
Pinch salt
84 grams (3 ounces) fresh raspberries
Lemon glaze -
1/2 cup powdered sugar
Zest from 1/2 lemon
Juice from 1/2 lemon
Leaves from 6 sprigs of thyme
Honey butter -
80 ml (1/3 cup) softened butter
80 ml (1/3 cup) heavy cream
80 ml (1/3 cup) honey
80 ml (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. Then add the eggs and whole milk, and mix for another minute.
In a separate bowl, mix together the flour, baking powder, and salt. Slowly add dry mixture to the batter. Then fold in raspberries with a spatula.
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 - soften the butter in the microwave (about 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 puncture it with a fork to create some holes. Pour your lemon thyme glaze evenly on top, and let it soak in and let cool completely before taking it out of the tin. Serve with a drizzle of honey butter.