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!
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
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