Preheat the oven to
180C / Gas mark 4, lightly grease a mini loaf tin or line with cases
Pour the sugar into a
blender and add half the thyme leaves. Pulse the blender until the leaves are
well chopped and mixed in with the sugar.
In a large mixing
bowl combine the infused sugar and butter, beating until light and fluffy
Add one egg at a
time, each with a tbsp of the flower to avoid the mixture curdling
Next add the rest of
the flour, lemon zest, thyme and milk. Mix well until smooth and creamy
Divide the mixture
evenly, filling each of the tin holes about ¾ full
Bake for 15-20
minutes until lightly golden
Leave to cool in the
tin for 10 minutes then remove to a cooling rack
To make the Icing and Decoration
Add the juice of one
lemon to 150g of Whitworths icing sugar and mix well. Add a little water ½ a
tsp at a time if needed to reach a smooth consistency
Cover the cooled
cakes with the icing, and decorate with freshly picked edible flowers and
leaves.
