Chamomile Cake with Salted Honey Buttercream
User Reviews
4.9
Chamomile Cake with Salted Honey Buttercream
Description
Chamomile Cake with Salted Honey Buttercream starts by melting butter, milk, and chamomile tea together, allowing the mixture to steep and infuse the flavors. After straining the chamomile, this infused butter is beaten with sugar and eggs, then combined with flour, baking powder, and salt to create a smooth batter. Baking produces a tender cake with a light texture and subtle floral aroma from the chamomile infusion.
The accompanying buttercream uses butter, honey, milk, powdered sugar, and sea salt to create a creamy frosting with a harmonious blend of sweetness and saltiness. This complements the gentle chamomile flavor and adds a luscious, smooth topping.
This cake suits special occasions or teatime gatherings where its distinctive chamomile aroma can be appreciated. Cooling the cake before frosting ensures the buttercream maintains its texture and appearance.
Ingredients
- 3 tablespoons chamomile tea plus extra to decorate, loose
- 1 cup butter 225g
- ½ cup milk 100 ml
- ¾ cup granulated sugar 150g
- 3 egg
- 2 teaspoons vanilla extract
- 1 ⅔ cups all-purpose flour plain flour, 200g
- 2 teaspoons baking powder
- ½ teaspoon salt sea salt
For the Salted Honey Buttercream
- ¼ cup butter at room temperature, 60g
- 2 tablespoons honey
- 2 tablespoons milk
- 1 cup powdered icing sugar 250g
- ¼ teaspoon salt sea salt
Instructions
- Preheat your oven to 350°F / 180°C. Grease and line a 9” round cake pan.
- Add the butter, milk and chamomile tea to a small pan and over a medium/low heat until it melts together. Reduce the heat and simmer for 3 minutes.Remove from the heat, stir well and leave to steep for 10 minutes.
- Place a sieve over a mixing bowl and pour the chamomile-infused butter over it, to strain out all the tea. Reserve as much of the infused butter as possible and discard the sieved out tea.
- Beat the infused butter and sugar together for a few minutes. Add the eggs, one at a time, and beat in well. Add the vanilla and beat again.
- Sift the flour, baking powder and salt into the bowl, then stir to gently combine.
- Pour the batter into the prepared pan and smooth to the edges. Bake for 30-35 minutes or until an inserted skewer comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
How to make the Salted Honey Buttercream
- Beat the butter with an electric mixer until smooth.
- Add the honey and beat well. Add the powdered icing sugar and milk, then beat until smooth.
- Stir in the salt then spread the salted honey frosting over the cooled cake as desired.
- Decorate with chamomile flowers, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 91mg | 30% |
| Sodium | 332mg | 14% |
| Potassium | 254mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 646IU | 13% |
| Calcium | 113mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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