Apricot Chamomile Cake

Yield: 6-inch cake


Chamomile Cake:

3/4 cup milk
2 Tablespoons dried chamomile (or about 4 chamomile tea bags)
2 1/2 cups cake flour
1 1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup unsalted butter, cut into tablespoons, softened but still cool to the touch
3 large eggs
1 large egg white
1 teaspoon pure vanilla extract
1/4 cup apricot preserves or jam*

Chamomile Simple Syrup:

2 Tablespoons dried chamomile
1/2 cup granulated sugar
1/2 cup water

Soaking Syrup:

1/4 cup chamomile simple syrup
2 Tbsp white rum

Chamomile Buttercream:

1 cup unsalted butter, softened
3 cups powdered sugar, sifted
pinch fine sea salt
1 Tbsp chamomile simple syrup

Read more at thelittleepicurean.com



Stay Fancy! ;)

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