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Apricot Chamomile Cake

This apricot chamomile cake features three layers of white cake, thin layers of apricot preserves, and a light coating of sweet chamomile buttercream.

Yield: 6-inch cake

Author Maryanne Cabrera

Ingredients

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 Tablespoons white rum

Chamomile Buttercream:

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

Instructions

Chamomile Cake:

  1. Bring milk to a simmer and remove from heat. Add tea and allow to steep for 30 minutes. Strain out tea.

  2. Preheat oven to 350 degrees F. Grease and flour three 6-inch round cake pans. Line with parchment paper and set aside.

  3. In the bowl of a stand mixer, whisk together 2 cups flour (reserve remaining 1/2 cup), sugar, baking powder, and sat. Using a paddle attachment, run mixer on low speed. With the mixing running, add butter in three additions. Continue to mix on low speed until mixture is crumbly.

  4. In another bowl, combined infused milk, egg, egg white, and vanilla. Add half of liquid to mixing bowl. Mix on medium speed until incorporated. Add remaining half of liquid and mix until batter is thoroughly combined. Scrape down bowl as needed to ensure thorough mixing. The batter may look curdled. Add remaining 1/2 cup flour and mix until batter comes together.

  5. Evenly distribute batter among prepared cake pans. Bake for 30-35 minutes until toothpick inserted in center of cake comes out clean. Allow cake to cool in pan for 10-15 minutes. Run an offset spatula along the sides of the cake pan to loosen cake. Invert cake onto a wire rack and allow to cool to room temperature.

Chamomile Syrup:

  1. Combine dried chamomile, sugar, and water in a sauce pot. Bring to a boil until sugar has dissolved. Remove from heat and allow mixture to steep for 30 minutes. Strain out chamomile. Cool to room temperature and keep stored in the fridge until ready to use

Soaking Syrup:

  1. Combine 1/4 cup chamomile syrup with 2 tablespoons white rum before assembling cake.

Chamomile Buttercream:

  1. In the bowl of a stand mixer fitted with a paddle attachment(or using a hand mixer), cream butter until smooth. Add powdered sugar and mix until incorporated. Scrape down bowl as needed. Add pinch of salt and chamomile syrup. Mix until thoroughly combined.

Assembly:

  1. Place one cake round on cake board (or serving plate). Brush cake layer with soaking syrup. Spread a thin layer of buttercream over cake layer. Pipe a border of buttercream along the perimeter of cake layer. Spread a thin layer of apricot preserves (about 2 tablespoons) within the buttercream border. Carefully spread a thin layer of buttercream over preserves.

  2. Top with second cake round and repeat steps.

  3. Top with third cake round. Brush cake layer with soaking syrup. Spread buttercream over the top of cake. Spread buttercream around the exterior of cake to seal in any crumbs. Chill in the fridge for 10-15 minutes to set up. Add another thin coat of buttercream all over the cake.

  4. Keep cake chilled until ready to serve. Allow cake to sit at room temperature for at least 30 minutes before serving to soften. Decorate cake with bee pollen, fresh apricot slices and organic, pesticide-free chamomile flowers, if desired.

Recipe Notes

All images and text ┬ęThe Little Epicurean