This delicately fragrant chamomile cake is infused with whole chamomile buds to give it an aromatic, summery taste. Gently floral, it’s complimented by the salted honey buttercream.
Recently I was commissioned by We Are Tea to create a series of tea recipes for About Time Magazine. I really enjoyed testing out recipes using leaf tea and whole buds – they add such a fragrant dimension to cakes and desserts!
This delicately fragrant chamomile cake is infused with whole chamomile buds to give it an aromatic, summery taste. Gently floral, it is complimented by the salted honey buttercream to create a cake that is elegant and grown up – perfect for Mother’s Day or a spring party.
To infuse this cake with the chamomile buds, I gently heated milk and butter, then allowed the dried buds to steep and allow their fragrance to perfume the butter, before straining it and beating it into the batter. This is an easy way to infuse cakes and desserts with special tea flavours.
The salted honey buttercream is an easy way to add a pleasantly surprising flavour to the icing. The honey gives it a deep flavour, while the sea salt adds a sophisticated element to cut through the sweetness.
Head over to We Are Tea for the recipe for Chamomile Cake with Salted Honey Buttercream.
I love making desserts with tea, so take a look at some of my other tea recipes:
Have you tried baking with tea? Let me know in the comments – I love to hear from you!
Disclosure: We are Tea commissioned this recipe.