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

HONEY BUTTERCREAM

Honey Buttercream image

Make and share this Honey Buttercream recipe from Food.com.

Provided by Your Mom

Categories Dessert

Time 15m

Yield 2 8 inch rounds

Number Of Ingredients 7

Ingredients

1 cup sugar
4 large egg whites
1 1/2 cups unsalted butter, cut into pats at room temperature
1/4 cup lemon juice (from two large lemons)
1 teaspoon vanilla extract
1 1/2 teaspoons honey
2/3 cup good-quality apricot jam, slightly warmed

Steps:

1. Make the cake layers, following the instructions for the whipped cream cake.
2. While the cake is cooling, make the frosting in the top of a double boiler over simmering water, whisk the sugar and egg whites for 3 minutes. The mixture will look like shiny marshmallow cream. Remove from the heat.
3. Using a handheld mixer on medium speed, beat until the meringue has cooled, about five minutes.
4. Add the butter pats, a third at a time, beating until smooth.
5. Beat the buttercream on medium-high speed for 6 to 10 minutes, until it is thick and very smooth. If the buttercream curdles or separates, just keep beating. It will come together.
6. Lower the speed to medium and gradually beat in the lemon juice, then the vanilla extract and honey. You should have a smooth buttercream. Cover tightly with plastic and set aside.

Nutrition Facts : Calories 1929.8, Fat 138.4, SaturatedFat 87.5, Cholesterol 366, Sodium 171.7, Carbohydrate 176.5, Fiber 0.5, Sugar 145, Protein 9.5

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

Ingredients

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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