If you thought tea was just an aromatic beverage that made your mornings and afternoons and sometimes nights better, you have to try them in baked goods. I’m not just referring to Chai and Earl Grey or the populat matcha tea. I’m talking about the delicate, floral flavour of chamomile tea. Who knew a couple of tea bags steeped in milk could pack so much flavour into this Chamomile Cake.
If like me, you’re a little tired of the same old flavours in cake and have made enough Biscoff and cookie dough treats, it’s time to try out this new sweet tea infused number that will blow you away with it’s elegant simplicity. The raspberries lend a gogeous colour as well as a taste punch in every mouthful. The ground almonds provide a delicious nutty texture while the sour cream icing ties them all together. This Raspberry and Chamomile Cake comes together very quickly, yet with an impressive outcome.
If you’re a fan of raspberry cakes, check out this Raspberry and Yoghurt Cake or this No bake Raspberry and Lychee Cheesecake
Raspberry and Chamomile Cake
Makes a 7 inch round cake
½ cup (120 ml) milk
2 teabags, chamomile tea
1/3 cup (75 g) unsalted butter, room temperature
1/3 cup + 1 tbsp (81 g) granulated/castor sugar
2 eggs
3/4 cup (94 g) self-rising flour
1/2 cup (51 g) almond meal (ground almonds)
1/2 cup raspberries (fresh or frozen), extra for decoration
Sour cream icing
2/3 cup (79 g) powdered sugar
2 tbsp (30 ml) sour cream
1 tsp vanilla essence
Make the cake: In a small saucepan, over low, warm the milk. Remove the saucepan from heat and place the tea bags into the milk. Allow to infuse for 30 minutes. Press the tea bags with the back of a spoon to extract more flavour from the tea bags. Discard the tea bags and set the milk aside to cool to room temperature
Preheat the oven to 350°F (177°C). Grease the base and sides of a 7-inch round pan and line the base with baking paper.
In a large bowl, beat the butter and sugar mixture until pale and fluffy. Add the eggs one at a time, beating well after each addition. Fold in the flour and the almond meal alternating with the milk until just combined. Fold in the raspberries. Transfer the batter to the prepared cake pan. Smooth the surface with the back of a spoon.
Bake for 40-45 minutes or until a skewer inserted in the middle of a cake comes out clean. Remove the cake from the oven. Leave aside, then gently run a blunt knife around the edges to loosen the cake. Carefully turn it onto a wire rack to cool completely. Once cooled down, pour the sour cream icing over the sides and the top of the cake. Top with fresh raspberries and decorate with dried chamomile flowers.
To make the sour cream icing: In a small bowl, sift the powdered sugar. Add the sour cream and vanilla essence. Stir the mixture with a spoon until well combined.
