Chamomile Almond Cake Recipes

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ALMOND CAMO CAKE



Almond Camo Cake image

Provided by Trisha Yearwood

Categories     dessert

Time 2h55m

Yield 8 servings

Number Of Ingredients 16

Nonstick cooking spray, for the pan
1 1/2 cups granulated sugar
1 1/2 sticks unsalted butter, at room temperature
One 8-ounce block cream cheese, at room temperature
3 large eggs, at room temperature
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup whole milk
Gel food coloring in neon green, black, leaf green and dark brown
2 ounces cream cheese, softened
1 teaspoon maple extract
1/2 cup confectioners' sugar

Steps:

  • For the cake: Preheat the oven to 325 degrees F. Spray an 8-by-4-inch loaf pan with nonstick cooking spray. Line with parchment paper, leaving excess on the long sides of the pan for easy removal of the cake.
  • Add the granulated sugar, butter and cream cheese to a stand mixer fitted with the paddle attachment. Cream on medium speed until the mixture is smooth and fluffy, about 2 minutes. Add the eggs one at a time, beating after each addition, until incorporated. Pour in the almond and vanilla extracts and whip until combined.
  • Sift together the flours, baking powder and salt in a mixing bowl. Add half of the flour mixture and half of the milk to the batter and beat on low speed just until combined. Scrape down the sides of the bowl. Add the remainder of the flour mixture and milk and beat on low speed until the batter is smooth and homogenous. Divide the batter equally among 4 small mixing bowls.
  • Use the gel food coloring to create 4 colors: Light green (3 drops neon green plus 1 drop black); dark green (3 drops leaf green plus 1 drop black); gray (2 drops black); and dark brown (3 drops dark brown).
  • Use small (2-tablespoon) ice cream scoops to drop dollops of the colored batters in random order into the prepared loaf pan. (The dollops should be small to create a camouflage pattern.)
  • Bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 25 minutes. Allow to cool completely before removing from the pan.
  • For the maple cream sauce: Add the cream cheese, maple extract and 2 tablespoons water to a small saucepan over medium heat and let melt until combined (add more water if too thick). Remove from heat, then stir in confectioners' sugar until it has a nice creamy consistency. Drizzle over top of the cake and slice to serve.

CHAMOMILE-AND-ALMOND CAKE



Chamomile-and-Almond Cake image

Desserts are particularly partial to tea's charms, whether combined with fruit or infused into custards, ice creams and sorbets. Herbal teas, like chamomile, can be ground and added to cakes to delightful effect.

Provided by Daniel Patterson

Categories     dessert

Time 1h15m

Yield Serves 12

Number Of Ingredients 13

4 tablespoons unsalted butter, melted, plus additional for pan
Flour for pan
1/4 cup sliced almonds, toasted
3 1/2 tablespoons chamomile tea leaves
1 cup plus 2 tablespoons whole blanched almonds
3/4 cup sugar
Salt
4 large eggs, 1 separated
Grated zest of 1 lemon
3 tablespoons cornstarch
1/4 teaspoon baking powder
Cooking-oil spray
Confectioners' sugar

Steps:

  • Preheat the oven to 320 degrees. Butter a 9-inch cake pan, then dust with flour. Shake out excess flour. Sprinkle the sliced almonds on the bottom of the pan.
  • In a food processor, grind the tea, whole almonds, sugar and a large pinch of salt into a paste. If the mixture is dry, add 1 egg white to form a paste. Otherwise, add the white at the end of the processing.
  • Transfer the almond paste to a mixer fitted with a paddle attachment. Add 1 yolk and 1 egg and beat on medium-low for 1 minute. Add another egg and beat for another minute. Add the last egg and the lemon zest and beat on medium for 5 minutes.
  • Using as few strokes as possible, fold in the cornstarch and baking powder with a rubber spatula until mostly combined. Pour in the melted butter, a little at a time, folding just until combined. Do not overmix.
  • Pour the batter into the cake pan and bake until the top is just set, about 40 minutes. Let cool for 3 minutes. Grease a cake plate with cooking-oil spray. Turn the cake out onto the plate. Cool fully, then cover with foil until ready to serve. Dust with confectioners' sugar.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 146 milligrams, Sugar 14 grams, TransFat 0 grams

CHOCOLATE ALMOND CAKE



Chocolate Almond Cake image

Fluffy white homemade frosting tops this rich chocolate almond cake. Sliced toasted almonds on top add a little crunch. -Sherri Gentry, Dallas, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 18

3/4 cup butter, softened
1-2/3 cups sugar
2 large eggs
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
2/3 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
FROSTING:
5 tablespoons butter, softened
2-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 to 4 tablespoons whole milk
Sliced almonds, toasted

Steps:

  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add sour cream and extracts; mix well. Combine flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For frosting, cream butter, sugar and extracts in a small bowl until smooth. Add milk until frosting reaches desired spreading consistency. Spread over cake. Decorate with almonds.

Nutrition Facts : Calories 370 calories, Fat 15g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 386mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.

CHAMOMILE HONEY ALMOND CAKE



Chamomile Honey Almond Cake image

A cozy almond and honey cake infused with chamomile.

Provided by Jessica

Categories     Cake

Number Of Ingredients 17

1/4 cup + 1 tablespoon (75g) almond milk
3 tablespoons (5g) chamomile tea
1/3 cup + 1 tablespoon (50g) all purpose flour
1/3 cup + 1 tablespoon (50g) whole wheat flour
1 cup (90g) almond meal
1 teaspoon baking powder
1 teaspoon salt
3/4 cup (165g) unsalted butter, room temperature
1/3 cup + 1 tablespoon (80g) sugar
1/4 cup (80g) honey
2 eggs
1/3 cup (35g) sliced almonds
CHAMOMILE HONEY SYRUP
1 tablespoon (25g) honey
1 tablespoon (15g) sugar
2/3 cup (75g) water
2 tablespoons (3g) chamomile tea

Steps:

  • Position a rack in the middle of the oven and preheat to 350 degrees F. Grease an 8-inch round cake pan and line with parchment paper.
  • Heat the almond milk in a small saucepan. When it comes to a simmer, add the chamomile and let it steep for 10 minutes. Strain and press leaves to extract as much infused liquid as possible. You will need 1/4 cup + 1 tablespoon (75g) of almond milk. Measure out the infused liquid and add more almond milk as needed. Set aside to cool.
  • Sift the flours, almond meal, baking powder, and salt together. In another bowl, cream together the butter, sugar, and honey together until light and fluffy. Add the eggs one by one and then add the chamomile infused almond milk. Fold the flour mixture into the wet ingredients in two additions.
  • Pour the batter into the prepared pan. Smooth out the top of the batter and sprinkle the top edge with the sliced almonds. Bake for 35 minutes or until a cake tester comes out clean. Cool inside the pan for 15 minutes.
  • While the cake is cooling, make the chamomile syrup. Bring the honey, sugar, water, and chamomile tea to a boil. Reduce until the liquid becomes slightly thick. Strain and discard the chamomile.
  • Remove the cake from the pan and remove the parchment paper. Place on a wire rack and spoon or brush the syrup onto the top of the warm cake. Use as much or as little syrup as desired.
  • Serve warm or at room temperature.

CHERIMOYA-ALMOND CAKE



Cherimoya-Almond Cake image

A light, moist cake made with cherimoya and simple ingredients is a lovely way to enjoy your afternoon tea. It's naturally gluten free, too.

Provided by Buckwheat Queen

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h35m

Yield 10

Number Of Ingredients 8

6 tablespoons unsalted butter, at room temperature
¾ cup sugar
4 medium eggs
7 ounces almond meal
2 cups cherimoya pulp, seeds removed (about 2 small cherimoya)
1 teaspoon ground cinnamon
¼ cup sliced almonds
2 tablespoons confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch round cake pan.
  • Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add eggs, 1 at a time, and beat until well combined. Add almond flour and mix until smooth. Fold in cherimoya pulp and cinnamon. Pour batter into the prepared cake pan.
  • Bake in the preheated oven for 30 minutes. Top cake with sliced almonds and continue baking until a toothpick inserted into the center comes out clean, about 15 more minutes.
  • Cool cake on a wire rack for 5 minutes. Run a table knife around the edges to loosen and invert carefully onto a serving plate or cooling rack. Let cool completely. Dust cooled cake with confectioners' sugar to serve.

Nutrition Facts : Calories 293.9 calories, Carbohydrate 34.4 g, Cholesterol 92.7 mg, Fat 13.9 g, Fiber 1.5 g, Protein 11.5 g, SaturatedFat 5.4 g, Sodium 30.4 mg, Sugar 16.8 g

CHAMOMILE TEA CAKE WITH STRAWBERRY ICING



Chamomile Tea Cake With Strawberry Icing image

This buttery, chamomile tea-scented loaf is a sweet pop symphony, the Abba of cakes. A pot of flowery, just-brewed chamomile isn't required for drinking with slices of this tender loaf but is strongly recommended. In life and in food, you always need balance: A sip or two of the grassy, herbal tea between bites of this cake counters the sweetness, as do freeze-dried strawberries, which lend tartness and a naturally pink hue to the lemony glaze. This everyday loaf will keep on the counter for 3 to 4 days; be sure the cut side is always well wrapped.

Provided by Eric Kim

Categories     cakes, dessert

Time 2h15m

Yield One 9-inch loaf

Number Of Ingredients 13

1/2 cup/115 grams unsalted butter
2 tablespoons/6 grams chamomile tea (from 4 to 6 tea bags), crushed fine if coarse
1 cup/240 milliliters whole milk
Nonstick cooking spray
1 cup/200 grams granulated sugar
1/2 teaspoon coarse kosher salt
2 large eggs
1 large lemon
2 teaspoons baking powder
1 teaspoon pure vanilla extract
1 1/2 cups/192 grams all-purpose flour
1 cup/124 grams confectioners' sugar
1/2 cup/8 grams freeze-dried strawberries

Steps:

  • In a small saucepan, melt the butter over medium heat. Add 1 tablespoon chamomile to a large mixing bowl. Pour the hot melted butter over the chamomile and stir. Set aside to steep and cool completely, about 1 hour.
  • Use the same saucepan (without washing it out) to bring the milk to a simmer over medium-high heat, keeping watch so it doesn't boil over. Remove from the heat, and stir the remaining 1 tablespoon chamomile into the hot milk. Set aside to steep and cool completely, about 1 hour.
  • Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with the nonstick cooking spray and line with parchment paper so the long sides of the pan have a couple of inches of overhang to make lifting the finished cake out easier.
  • Add the sugar and salt to the bowl with the butter, and whisk until smooth and thick, about 1 minute. Add the eggs, 1 at a time, vigorously whisking to combine after each addition. Zest the lemon into the bowl; add the baking powder and vanilla, and whisk until incorporated. Add the flour and stream in the milk mixture while whisking continuously until no streaks of flour remain.
  • Transfer the batter to the prepared pan and bake until a skewer or cake tester inserted in the center comes out clean (a few crumbs are OK, but you should see no wet batter), 40 to 45 minutes. Cool in the pan on a rack for 30 minutes.
  • While the cake cools, make the icing: Into a medium bowl, squeeze 2 tablespoons juice from the zested lemon, then add the confectioners' sugar. Place the dehydrated strawberries in a fine-mesh sieve set over the bowl and, using your fingers, crush the brittle berries and press the red-pink powder through the sieve and into the sugar. (The more you do this, the redder your icing will be.) Whisk until smooth.
  • If needed, run a knife along the edges of the cake to release it from the pan. Holding the 2 sides of overhanging parchment, lift the cake out and place it on a plate, cake stand or cutting board. Discard the parchment. Pour the icing over the cake, using a spoon to push the icing to the edges of the cake to encourage the icing to drip down the sides dramatically. Cool the cake completely and let the icing set.

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