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Benjamina Ebuehi's Chamomile Cake with Honey Crème Fraîche for Mother's Day Brunch
The Great British Bake Off's Benjamina Ebuehi's Chamomile Cake with Honey Creme Fraiche is the perfect spring or Mother's Day brunch bite to try.
👥 8 Servings⏱️ Prep & Cook: 1h 10m👤 Erin Cavoto📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 350°F. Grease two round 8-inch cake pans and line with parchment paper.
2
To make the cake, sift together the flour, baking powder and salt in a medium bowl and set aside. In a small saucepan, heat the milk, chamomile and vanilla and simmer for 3 to ⏱️ 5 minutes, or until the milk is hot to the touch but not boiling. Remove from the heat, cover and let the milk steep and cool for ⏱️ 20 minutes. Once cool, strain the flowers or discard the tea bags. Using a stand mixer or electric whisk, beat the butter and sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition. Add half of the flour and beat briefly until just combined. Pour in the milk, followed by the rest of the flour and beat for a few seconds until you have a smooth batter.
eggs2
3
Divide the batter evenly between the prepared pans and bake for 20 to ⏱️ 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool for ⏱️ 10 minutes before turning them out onto a wire rack to cool completely.
4
To make the crème fraîche, whisk the crème fraîche and honey together in a bowl for ⏱️ 1 minute, or until it thickens to soft peaks. Sandwich the cakes together with a thin layer of crème fraîche and add a thicker layer on top. Sprinkle some dried chamomile flowers on top, if using.
Nutrition Facts
calories
370 Calories
fat Content
18 g
fiber Content
1 g
sugar Content
30 g
sodium Content
248 mg
protein Content
5 g
trans Fat Content
0 g
cholesterol Content
85 mg
carbohydrate Content
48 g
saturated Fat Content
10 g
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