Steamed Lemon and Thyme Cake
  1. Prepare your baking tin, by greasing the inside with butter or oil. Then dust with flour and tap out the excess.
  2. I used a 1.2 L waterbath cake tin. However, you can also use a heatproof bowl covered with layer of baking paper and kitchen foil. But whatever you use, make sure it fits into your steamer.
  3. Mix the milk with the lemon juice and set aside. The vinegar will sour the milk, creating a kind of instant yoghurt.
  4. In a mixer-bowl weigh the wet ingredients: eggs, sugar, vanilla sugar, sunflower oil and lemon extract.
  5. In a separate bowl, combine the dry ingredients: flour, baking powder, thyme and salt.
  6. While mixing, add all the ingredients together. Alternating between the dry ingredients and soured milk, add the dry ingredients to the wet ingredients in the mixer-bowl.
  7. Pour the mixture into your cake tin and put on the lid. (or cover with baking paper and kitchen foil.
  8. Place the trivet into the Instant Pot and add water. Keep the waterlevel just below the trivet, so the water doesn’t touch the cake tin. Place the cake tin on the trivet and put the lid on the Instant Pot. If you don’t have an Instant Pot, just use a large pan on the stove.
  9. Cook the cake on high pressure for 25 minutes, leave it for 10 minutes, then quick release the pressure. If you’re useing a pan on the stove, bring the water to a gentle boil. Allow the cake to steam for 45 minutes. Check regularly to make sure there is still enough water in the pan.
  10. Take the tin out of the Instant Pot (or pan) and leave to cool for about 10 minutes. Then remove the cake from the mould.
  11. Serve the cake warm with lemon curd or some vanilla ice cream.