Chamomile and salted honey layer cake recipe Recipe - Better Homes & Gardens Australia
With its delicate floral flavour, zesty honey syrup and lashings of salty-sweet buttercream icing, this cake is quite simply layers of lovely lusciousness.
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Cooking tools:
- Stove
- Saucepan
- Fine-mesh sieve
- Oven
- Baking pan
- Parchment paper
- Mixing bowl
- Sifter
- Stand mixer
- Skewer
- Cooling rack
- Microplane
- Spoon
- Piping bag
- Piping nozzle
- Pastry brush
- Serving platter
- Measuring cup
Ingredients
- 11/2 cups full cream milk
- 6 chamomile tea bags or 4 Tbsp loose chamomile tea
- 3 cups plain flour, sifted
- 3 tsp baking powder
- 1 tsp sea-salt flakes
- 185g unsalted butter, softened
- 11/2 cups caster sugar
- 1 tsp vanilla extract
- 3 free-range eggs
- Edible dried flowers, to decorate
- HONEY SYRUP
- 1/4 cup water
- 2 Tbsp caster sugar
- 1 Tbsp honey
- Finely grated zest of 1 lemon
- SALTED HONEY BUTTERCREAM
- 250g block unsalted butter, softened
- 3 cups icing sugar mixture, sifted
- 2 Tbsp honey
- 1 tsp fine sea salt
- 2 Tbsp full-cream milk or cream
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