Maple Syrup

thyme syrup drenched mini cakes | V + GF

April 24, 2018
4 Ratings
Photo by the naked table
Author Notes

inspired by british golden syrup pudding, this recipe features an olive oil batter that's complemented by the herbaceous tones of thyme. drench the cakes with the aromatic syrup and you'll savor an explosion of sweetness with every bite! —the naked table

  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 6
  • for the mini cakes
  • 100 grams brown rice flour
  • 50 grams potato starch
  • 60 grams coconut sugar
  • 100 milliliters almond milk
  • 40 grams soy yogurt
  • 20 milliliters light olive oil
  • 8 grams baking powder
  • a pinch vanilla bean powder
  • a pinch sea salt
  • for the thyme syrup
  • 50 grams maple syrup
  • 120 milliliters water
  • 1 teaspoon cornstarch
  • a few sprigs fresh thyme
In This Recipe
  1. for the mini cakes
  2. preheat oven to 170 C and have ready a muffin pan. I used a silicone one for easier release, but if you have a regular metal pan make sure to grease the sides.
  3. in a medium sized mixing bowl combine all the dry ingredients and stir them together. mix almond milk and vinegar in a separate glass container and allow to curdle for a few minutes. add yogurt and oil to the curdled mixture. whisk vigorously to emulsify. pour wet ingredients into dry and mix until just combined.
  4. bake the cakes. divide the batter evenly between 6 muffin cups of your tray. tap the pan a few times on the counter to smooth out the tops and bake for 15 minutes. check for doneness with a toothpick. if it comes out clean, remove the cakes from the oven and let cool a bit before flipping them onto a serving plate.
  1. for the thyme syrup
  2. cook the syrup. while the cakes are baking, combine cornstarch with a few spoonfuls of water in a small saucepan. add remaining water and maple syrup, whisk to fully dissolve the starch and add the thyme. cook on low, whisking constantly, until slightly thickened, about 5 minutes. don't discard the thyme sprigs, as they will keep infusing the syrup with their aroma. store in a glass container until ready to serve. this thyme syrup can be prepped in advance and stored in the fridge.
  3. serve the cakes. drizzle a generous dose of syrup over the warm cakes and enjoy right away!

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