Frosted Chamomile Tea Cake Recipe

Frosted Chamomile Tea Cake Recipe
By The Cooking World, Editorial Staff
March 24, 2023

Brew up a Treat: Delicious Chamomile Tea Cake Recipe

It's time to welcome spring with a delicious Chamomile Tea Cake.

This week's recipe is inspired by a recipe from the book wild sweetness by Thalia ho. Made with delicate and soothing chamomile tea flavors, this cake will surely please any palate.

Though ideal for spring, it's the cake that translates well across all seasons.

So why wait? Whip up a batch of this delicious chamomile tea cake today and savor the cozy, comforting taste of chamomile in every bite!

30 minutes
45 to 55 minutes
8 to 10


For the Cake

130 g (1 stick + 1 tablespoon) unsalted butter, softened at room temperature, plus extra for greasing the pan
140 g (1½ cups) all-purpose flour
50 g (¼ cups) white spelt Flour
4 g (1 teaspoon) baking soda
3 g (½ teaspoon) salt
2 teaspoons chamomile tea leaves
165 g (¾ cup + 1 tablespoon) granulated sugar
2 large eggs
4 g (1 teaspoon) vanilla extract
Zest of an orange
135 g (½ cup + 1 tablespoon) sour cream

For the Frosting

115 g (1 stick) unsalted butter, softened at room temperature
120 g (1 cup) icing sugar
63 g (3 tablespoons) honey
2 g (½ teaspoon) vanilla extract
A pinch of salt
75 g (½ cup) mascarpone, at room temperature

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  1. Preheat the oven to 180 ºC (350 °F). Grease and line an 21 × 11 x 7-cm (8 x 4 × 3-inch)  loaf pan with parchment paper, leaving a slight overhang on both sides.
  2. To make the cake, whisk together the flour, baking soda, salt, and chamomile tea leaves.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until light and fluffy, 3 to 5 minutes. Pause to scrape down the bottom and side of the bowl. Add the eggs, one at a time, beating well to incorporate each addition, then beat in the vanilla and orange zest. Set the speed to low. Beat in half the dry ingredients, followed by all the sour cream, then beat in the remaining dry ingredients until aerated. Scrape the batter into the prepared pan.
  4. Bake for 45 to 55 minutes, until golden brown. A skewer inserted into the middle should come out clean. Let cool in the pan for 15 minutes before lifting it out and onto a wire rack to cool completely before frosting.
  5. To make the frosting, put the butter, confectioners' sugar, honey, vanilla, and salt in the bowl of a stand mixer fitted with the paddle attachment.
  6. Beat on medium speed until creamy, then add the mascarpone and beat until fluffy. Slather the frosting over the cake then serve soon after.
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