Well I have been very fortunate enough to not realize how much tea comes in one pound. I have been thinking about incorporating the Chamomile into a dessert and I wanted to try making a Chamomile and Honey cake with Honey Buttercream Frosting.
Upon doing some research for a base recipe, I stumbled upon The Baking Fairy’s recipe. I don’t know why, but I felt there was a better way to extract the Chamomile flavor without needing to steep the tea in the milk. So after some more research, I found out that you can actually infuse the tea with butter to get a stronger flavor from the oil (thank you, Stef)! Apparently, I enjoy doing research about food on a Saturday night.
Chamomile Butter
So, for the Chamomile butter, all you need to do is cook the tea in butter for five minutes and strain!
The measurements are: for every tablespoon of butter you need in a recipe, add in 1.5 teaspoons of tea. However, you will lose some butter from straining it, so it wouldn’t hurt to add in extra butter as well. For example, in this cake recipe, I needed one cup of butter. I decided to use 2 ½ sticks of butter to equate to 1 ¼ cups of butter. Since that equates to 20 tablespoons of butter, I needed 30 teaspoons of Chamomile (or 10 tablespoons). Doesn’t it sound like this is a math problem you’d find on a test about a crazy person buying an absurd amount of something?
First, you heat the butter until it just melts. Then you add your tea and let it steep on low for 5 minutes. Once the butter is fragrant, you know it’s ready. Then you strain as much as you can, let it cool, and then use it in your recipe. Here's the butter creamed with sugar... look at the color!
Chamomile and Honey Cake
Now it is time for cake!
Ingredients:
1 c Chamomile butter
1 c granulated sugar
4 large eggs
1 c whole milk
½ c honey
2 tsp vanilla extract
Chamomile Butter
So, for the Chamomile butter, all you need to do is cook the tea in butter for five minutes and strain!
The measurements are: for every tablespoon of butter you need in a recipe, add in 1.5 teaspoons of tea. However, you will lose some butter from straining it, so it wouldn’t hurt to add in extra butter as well. For example, in this cake recipe, I needed one cup of butter. I decided to use 2 ½ sticks of butter to equate to 1 ¼ cups of butter. Since that equates to 20 tablespoons of butter, I needed 30 teaspoons of Chamomile (or 10 tablespoons). Doesn’t it sound like this is a math problem you’d find on a test about a crazy person buying an absurd amount of something?
First, you heat the butter until it just melts. Then you add your tea and let it steep on low for 5 minutes. Once the butter is fragrant, you know it’s ready. Then you strain as much as you can, let it cool, and then use it in your recipe. Here's the butter creamed with sugar... look at the color!
Chamomile and Honey Cake
Now it is time for cake!
Ingredients:
1 c Chamomile butter
1 c granulated sugar
4 large eggs
1 c whole milk
½ c honey
2 tsp vanilla extract
3 c all purpose flour
2 tsp baking powder
1 tsp salt
2 tsp baking powder
1 tsp salt
Instructions:
- Preheat the oven to 350 and grease a 9x13 pan
- In a bowl, beat butter and sugar until well combined. Add in four eggs and beat together.
- Add in honey, milk, and vanilla, and beat until well combined.
- Add in flour, baking powder, and salt and use a spatula to mix it into a thick batter.
- Pour the cake batter into the greased pan and bake for about 45-60 minutes. It will be ready when you insert a toothpick in the center and it comes out with just a few crumbs. Let cool.
- When the cake is cooled completely, top it with any icing of your choice!
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