TGTasteGurus

Recipe

Camomile Honey Tea Cake

cakedessert
TasteGurus recipe image for Camomile Honey Tea Cake

Ingredients:

For syrup:

1/8 cup sugar

1/8 cup honey

1/4 cup water

1 tablespoon chamomile (or 2 teabags of chamomile tea)

For batter:

3/4 cup whole milk

2 tablespoons dried chamomile (or 4 teabags of chamomile tea), divided

3/4 cup sugar

1/2 cup melted butter, cooled slightly

2 large eggs

1/2 teaspoon salt

2 teaspoons baking powder

1-1/2 cup all-purpose flour

Zest of one lemon

Whole camomile flowers for garnish if available

Method:

  1. Prepare your chamomile-infused milk: (Same process as the syrup). Place milk in a small saucepan and bring to a simmer. Add 1 tablespoon of dried chamomile, or 2 teabags, and let the milk steep until it’s room temperature. Strain out chamomile before using.
  2. Prepare your syrup: Bring sugar, honey and water to a boil in a (very) small saucepan. Remove from heat, add chamomile and let it sit until it’s room temperature. Strain out chamomile before using.
  3. Pre-heat oven to 350F/180C
  4. Prepare your 8” cake pan or loaf pan by buttering and lining in parchment paper
  5. Mix your cake batter: In a large bowl, whisk together until smooth: chamomile-infused milk, honey, sugar, melted butter and eggs. Add salt and baking powder and whisk until smooth. Add flour, remaining 1 tablespoon of chamomile (or the contents of 2 teabags), and lemon zest and mix until smooth, without lumps. You may need to switch to a spoon if the batter feels too thick to whisk.
  6. Pour batter into pan. Smooth with a spatula so the batter is evenly distributed.
  7. Place the pan on a baking sheet (in case of spillover) and bake in the oven for approximately 30-45 minutes. Start checking at 30. It’s done when the cake is cooked through and springs to the touch, the top is golden brown, and small cracks start to appear on the top.
  8. When the cake is done baking, take it out of the oven. Poke the cake all around with a skewer and brush cool syrup over hot cake. Let the cake sit and absorb the syrup for 30 minutes to 1 hour before un-molding. Garnish with chamomile flowers. If you make this, please tag me on your instagram photos @tastegurus