Tea is a common flavor enhancer I use in my baking, Jasmine, Early Grey, Melbourne Breakfast and Green have been featured in my past recipes to name a few.
However, chamomile has only been in 1 of my recipes and not as a feature ingredient (check out my amazing Hazelnut Cake with Spiced Syrup recipe) so when I came up with the idea of doing a floral cake this was the perfect opportunity to use the lovely flower as they hero ingredient.
By combining rose, orange blossom, chamomile and lavender I created a beautifully fragrance-kissed cake that by no means taste like soap! The inclusion of spices compliments the chamomile and offsets the floral sweetness.
- 450g honey
- 2 tsn grated orange zest
- 1 tsn grated lemon zest
- 3 chamomile tea bags
- 450g self-raising flour
- ½ tsn salt
- 2 tsn ground cinnamon
- ½ tsn ground mixed spice
- ½ tsn ground nutmeg
- ½ tsn ground ginger
- 160g brown sugar
- 180ml cooking oil
- 1 tsn rosewater essence
- 1 + 1/2 tsn orange blossom water
- 4 eggs
- 25g butter
- 40g sugar
- 100ml water
- 500g cream cheese
- 140g icing sugar
- 1 tsn grated lemon zest
- Pinch ground lavender (optional)
- Chamomile dried flowers
- Place the honey and zest into a saucepan and stir on a high heat until boiling.
- Add the tea bags to the honey mix and stir.
- Leave the mix aside for 30 minutes, stirring each few minutes. Remove the tea bags.
- Pre-heat the oven to 180c degrees and line 2 x 25cm cake tins with baking paper.
- Sift the flour, spices and sugar into a bowl and stir to combine.
- Add the oil to the honey mix and stir.
- Pour the honey mix into the flour mix and using a hand whisk beat until well combined.
- Add the eggs, essence and blossom water and beat with the hand whisk until well combined.
- Pour the mix evenly between both cake tins and bake for 40 minutes or until a skewer inserted in the center comes out clean.
- Invert the cakes onto a cooling rack until cooled.
- Place the icing ingredients into a bowl and using electric beaters whisk for 5 minutes or until fluffy and light.
- Cut the cooled cakes in half.
- Meanwhile to make the syrup place the butter, water and sugar into a pan and heat on high stirring continuously until the mix is bubbling and slightly thickens.
- Take the syrup off the heat and allow to cool slightly.
- Using a pastry brush brush the top of 3 cakes on cut side with the syrup leaving the best non cut side layer aside.
- Place one cake on a plate and top with ¼ of the icing, repeat with all layers and top with the remaining ¼ icing,
- Dirty ice the cake by going around the sides and removing any extra icing.
- Top with edible rose pedals and chamomile flowers.
- Step 2
- Step 5
- Step 7
- Step 8
- Step 11
- Step 16
- Step 17
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