BUTTERMILK & CHAMOMILE MINI CAKES

MAKES 6 PREP 25 MINS COOK 25 MINS

Preheat oven to moderate 180°C.180°C Grease and line 6 x recesses of a 12-hole, straight-sided mini cheesecake tray. In a bowl of an electric mixer beat 125g softened butter and 1 cup caster sugar until pale. Remove leaves from 2 chamomile tea bags and add to mixture. Beat in 2 eggs, one at a time, beating well after each. Add 1 tsp each vanilla bean paste and grated lemon zest. Sift 1 cup plain flour, ¼ cup cornflour and 1 tsp baking powder together into a bowl. Beat dry ingredients and ¾ cup buttermilk alternately into egg mixture on low. Spoon into recesses. Bake 25 mins. Cool in pan 10 mins, transfer to a wire rack to cool completely. Trim cake tops, invert.

BUTTERCREAM Steep 2 chamomile tea bags in 2 tbsp warm milk 5 mins. Discard teabags. In a bowl of an electric mixer beat 200g softened butter until pale. Gradually add ¾ cup sifted pure icing sugar, then milk. Pipe onto cakes using a plain nozzle, dust with icing sugar and decorate with 1 tbsp chopped pistachios and dried edible rose petals.