Chamomile honey cake | Women's Weekly Food

Ingredients

• 1 1/3 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 baking powder
• 1 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 2/3 cup (150g) caster sugar
• 1/2 cup (110g) firmly packed brown sugar
• 3/4 cup (180ml) sunflower oil
• 2 teaspoons vanilla extract
• 1 teaspoon orange blossom water
• 4 eggs, beaten lightly
• 2/3 cup (100g) coarsely chopped natural almonds, optional
• Edible flowers, to serve
• 2 tablespoons honey, extra
• Crème fraîche frosting
• 1 2/3 cups (400g) crème fraîche
• 1/2 cup (80g) icing sugar