In the Kitchen with Chado: Chamomile Tea Cake
We have about one month of Spring left before Summer makes its triumphant return here in Southern California and we can’t help but think of all the gorgeous flowers in bloom. Today’s In the Kitchen with Chado recipe is inspired by the flora and fauna one can find during the season. Infusing Chamomile tea in the sponge cake and using edible flowers for decor, it is the perfect way to say goodbye to Spring.
Chamomile Tea Cake
Cake Ingredients:
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3 tbsp Chamomile Tea
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4 ½ ounces unsalted butter
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8 eggs
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9 ounces sugar
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9 ounces flour
Buttercream Ingredients:
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15 ounces butter
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14 ounces powdered sugar
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½ tsp elderflower syrup
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2 drop elderflower extract, optional
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Yellow food coloring gel
Cake Decor:
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Edible flowers
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Edible glitter, optional
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Pearl sprinkles, optional
Directions:
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Preheat the oven to 350*F and grease and flour a 8 inch springform cake tin.
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Take the Chamomile tea and crush into a fine powder and set aside.
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In a saucepan, melt the butter and stir in the crushed Chamomile. When melted, remove from the heat.
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In a large mixing bowl, add in the eggs and sugar. Using an electric mixer, beat the mixture until it is thick enough to hold its shape for several seconds when drizzled.
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Sift in a third of the flour and fold into the mixture using a spoon. Sift in another third of the flour and fold in again.
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Sift in the remaining flour into the butter mixture and mix well then gently fold in the rest of the batter.
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Transfer the batter to the cake tin and bake for about 40 to 45 minutes, or until brown on the top. Allow to cool for 5 minutes before removing from the cake tin to cool on a rack.
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While the cake continues to cool, make the buttercream. Using an electric mixer, beat the butter, powdered sugar, and elderflower ingredients until white and fluffy. Set aside in the fridge until ready to use.
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Take the cake and trim the top to ensure a nice, flat working surface. Proceed to cut the cake in half horizontally to get two layers.
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Using a cake stand or serving board, lay down the first layer and add a good amount of frosting to the bottom layer and then place the top layer on.
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Spread a thin layer of buttercream all over the cake, this is a crumb coat layer.
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In a large piping bag with a star tip, smear streaks of the yellow food coloring gel and proceed to fill the bag with the remaining buttercream.
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Proceed to decorate the cake as you like, dotting the base of the cake and the top. Once decorated to your liking, use edible flowers to finish the look. You can even have a bit of fun with it and use edible glitter and pearl sprinkles to add an extra flair!
Looking for more fun Spring inspired recipes?
Check out our blog section on our website for more exciting Spring themed recipes and drinks!
