Recipe: Chamomile tea cake

Method

Step 1. 

Preheat the oven to 160C fan-forced and grease a 1.5-litre bundt tin thoroughly with butter. Dust with a little plain flour, tapping out any excess.

Step 2.

Place the chamomile tea leaves in a small jug and pour in the boiling water. Add the hot milk, stir and set aside to steep and cool.

Step 3.

In the bowl of a stand mixer with a paddle attachment, cream the butter, caster sugar and honey until light and fluffy. Add the eggs, one at a time, beating well after each addition.

Step 4.

In a medium mixing bowl, whisk together the self-raising flour, bicarbonate of soda and salt. Add half to the creamed butter mixture and stir gently.

Step 5.

Strain the chamomile-infused milk, reserving 1 tablespoon for the icing before adding the rest to the batter. Add the remaining flour and stir until the batter is smooth.

Step 6.

Spoon the batter into the tin, smoothing the top and tapping the tin on the bench a few times to eliminate any air bubbles. Bake in the oven for 30-35 minutes or until the cake is golden and cooked through.

Step 7.

Allow to cool in the tin for 10 minutes or so before turning out on to a wire rack to cool completely.

Step 8.

When the cake is cool, make the glaze by mixing the icing sugar and reserved tablespoon of chamomile-infused milk in a small bowl until smooth. Drizzle the glaze over the cooled cake and allow to set.

Step 9.

Slice the cake and serve with tea. This cake will keep happily in an airtight container at room temperature for 2-3 days.