Today, 22 Prairial, we celebrate chamomile! This date has inspired me to order some chamomile seeds to plant in the yard for future tea. A quick update on the wasabi root I planted earlier this spring: it definitely died.

I think this cake was lovely and would be a welcome addition to a low tea get together. It is taken from Kate Hackworthy’s @KateVeggieDesserts which is a marvel of innovative desserts.

Chamomile Cake with Honey Buttercream 

2 sticks of butter

5 chamomile tea bags

1/4 cup of milk

1 cup of sugar

3 eggs

1 tsp vanilla

1 1/2 cup flour

2 tbs baking powder

1/2 tsp salt

Icing 

6 tbs butter at room temperature

2 tbs honey

2 tbs whole milk

1 cup powdered sugar

1/4 tsp salt

Pre-heat the oven to 350. Prepare a 9 inch pan with cooking spray or butter and flour. In a small saucepan, heat the butter, milk and chamomile tea bags to a light simmer for 2-3 minutes. Turn off the heat and let steep for 10 minutes.

After 10 minutes, strain the mixture over a sieve. Discard the tea bags.

In an electric mixer, beat the butter mixture and sugar until pale and creamy. Add the eggs, one by one. Add the vanilla.

Add the flour, baking powder and salt to the butter mixture and mix until just combined. Pour the batter into the prepared ban and cook for 30-35 minutes. Remove and let cool. Invert onto a platter and make the icing.

 

For the honey buttercream, beat the butter until pale and creamy. Add the honey, powdered sugar and milk. Mix until smooth and then add the salt and frost the cake when it is completely cooled. Enjoy!