For the Lemon and Thyme Cake:
2 cups white spelt flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
Zest of 1 lemon
4 teaspoons fresh thyme, finely chopped, plus more for decorating
Juice of 1/2 lemon
1/4 cup and 1 1/2 tablespoons applesauce
3/4 cup and 2 tablespoons cold water
2 tablespoons maple syrup

For the Lemon Curd:
1/2 cup fresh lemon juice
1/4 cup water
1/4 cup and 1 tablespoon maple syrup
2 tablespoons cornflour
Pinch turmeric for color
Dash salt
2 tablespoons soy milk
1/2 tablespoon coconut oil
3/4 teaspoons lemon zest