Chamomile Cake With Honey Buttercream Recipes

CHAMOMILE CAKE WITH HONEY BUTTERCREAM

Chamomile Cake With Honey Buttercream image

A delightfully light and flavorfilled cake infused with Chamomile tea and perfectly topped with Honey Buttercream. Like drinking a cup of your favorite tea!

Provided by Wendy B.

Categories Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

chamomile cake
1 . 1 cup whole milk
2 . 4 tablespoons chamomile flowers
3 . 1/4 butter, softened
4 . 1 cup sugar
5 . 2 eggs
6 . 1/4 cup vegetable oil
7 . 1 teaspoon vanilla bean paste
8 . 1 3/4 cake flour
9 . 1 teaspoon baking powder
10 . 1/2 teaspoon baking soda
11 . pinch salt
honey buttercream icing
1 . 1/2 cup butter, softened
2 . 4 tablespoons honey
3 . 2 cups powdered sugar
4 . pinch salt

Steps:

Preheat the oven to 350F; Grease and line pans or cupcake tins, set aside.
Over a low heat, warm the milk to a simmer and stir in the tea leaves. Bring back to a simmer and then turn off and set aside to cool and steep for at least 15 minutes.
In a mixing bowl, beat butter and sugar together until light and fluffy. Add the eggs one at a time and combine. Beat in the oil and vanilla. Gradually incorporate the flour, baking powder, baking soda and salt into the mixture. Strain the tea leaves out of the milk. Stir in the milk, mixing until well combined.
Transfer batter to prepared pans, filling half way and bake for 25 to 30 minutes, or until risen, golden and a toothpick when inserted comes out clean. Remove from the oven, allow to cool before icing.

Nutrition Facts : Calories 44.7, Fat 3, SaturatedFat 1, Cholesterol 116.2, Sodium 44.4, Carbohydrate 0.2, Sugar 0.1, Protein 3.9

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To make the cake: Start by flouring, greasing and lining the bottoms of the cake pans with parchment. Set aside.
Pour the milk and honey in a medium saucepan and set it over medium-low heat. Mix 2 teaspoons of chamomile leaves into the milk mixture. Heat the milk until a digital thermometer reads 100 degrees F or until it's warm to the touch (in case you don't have one). Immediately turn off the heat and cover, allowing the tea to steep for about 10 minutes. Run the mixture through a strainer, discarding the used up tea (bits of chamomile leaves might still be in the milk and that's ok!). Whisk in the egg whites. Set aside.
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