This is a variation of a lemon thyme blondie recipe from "labsalliebchen". The lemon balm on my balcony has come up after this strong winter even bigger.
I baked a lemon balm cake in fall last year, blog is on, and looked for an other way to get rid of some of it. Lemon thyme and lemon balm are similar in their lemon flavour, so I used the one on my balcony to bake with.
Use an electric handmixer for this recipe and 3 different bowls, one large, one medium and a smaller one.
Recipe for a 23x23x5 cm baking dish, buttered and lined with baking paper:
3 eggs
200 g very fine granulated sugar
Pinch of salt
300 g AP flour
1 tsp baking powder
2 organic lemons, one of them zested, both juiced
3 tbsp chopped lemon balm leaves
125 ml olive oil
170 g 10% Greek yogurt
Topping:
90 g icing sugar
Juice 1/2 lemon
Smaller lemon balm leaves
Preheat the oven 180 C.
In the big bowl whisk eggs, sugar and salt until very foamy. In the medium bowl sift flour and baking powder together. In the small bowl, zest one lemon, juice from both, oil, yogurt and chopped leaves together.
Get flour and lemon mix in 3 parts in the egg mix to prevent knocking all air out. Pour it in the baking tin and bake for 20 min. Use a wooden skewer to check. After 5 min lift the blondie out and get it on a wire rack to cool down.
Mix icing sugar with lemon juice and maybe some drops of water and spread it on the cold surface. Stick some leaves on top and use a toothpick to press them down. Cut in small quarters to serve.
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