Chamomile honey cake

Australian Women’s Weekly NZ - - Contents -

SERVES 12 PREP AND COOK TIME 1 HOUR 15 MIN­UTES (+ COOL­ING TIME) 1⅓ cups (465g) honey 2 tea­spoons finely grated orange rind 2 tea­spoons finely grated lemon rind 2 chamomile tea bags 3 cups (450g) plain flour 2 tea­spoons bak­ing pow­der 1 tea­spoon bi­car­bon­ate of soda ½ tea­spoon salt 1 ta­ble­spoon ground cin­na­mon ½ tea­spoon ground cloves ½ tea­spoon ground nut­meg ⅔ cup (150g) caster sugar ½ cup (110g) firmly packed brown sugar ¾ cup (180ml) sun­flower oil 2 tea­spoons vanilla ex­tract 1 tea­spoon orange blos­som wa­ter 4 eggs, beaten lightly ⅔ cup (100g) coarsely chopped nat­u­ral al­monds, op­tional edi­ble flow­ers, to serve 2 ta­ble­spoons honey, ex­tra


1⅔ cups (400g) crème fraîche ½ cup (80g) ic­ing sugar 1 Place honey, orange rind and half the lemon rind in a small saucepan; bring to the boil. The sec­ond it comes to the boil, re­move from heat and stir in the tea bags un­til com­bined; cool. Dis­card tea bags. 2 Pre­heat the oven to 180°C (160°C fan­forced). Grease two deep 23cm round cake pans; line bases with bak­ing paper. 3 Sift flour, bak­ing pow­der, soda, salt and spices into a large bowl. Add sug­ars; stir to com­bine. Make a well in the cen­tre. 4 Add the cooled honey mix­ture to the dry in­gre­di­ents with oil, ex­tract, orange blos­som wa­ter, egg and al­monds. Whisk with a bal­loon whisk un­til smooth. Pour mix­ture evenly into pans. 5 Bake cakes for 40 min­utes or un­til the mid­dle of the cake springs back when pressed lightly with your fin­ger. (The skewer test will not work here as the cake is so moist it will not leave the skewer clean even when fully cooked.) Leave cakes in the pans for 10 min­utes be­fore turn­ing, top-side up, onto wire racks to cool. Trim tops of cakes to level, if nec­es­sary. Split each cake in half. 6 CRÈME FRAÎCHE FROST­ING Com­bine crème fraîche, sifted ic­ing sugar and the re­main­ing lemon rind in a medium bowl. Beat with a bal­loon whisk or elec­tric mixer un­til soft peaks form. 7 Spread one cake layer with a quar­ter of the frost­ing, us­ing a pal­ette knife or spoon to cover top evenly. Top with re­main­ing cake lay­ers and frost­ing. Dec­o­rate with flow­ers. Driz­zle with ex­tra honey.

Un-iced cake suit­able to freeze. Not suit­able to mi­crowave.

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