Salty Chamomile Honey Cakes with Raspberry Ripple Cream Recipe 

Simple chamomile honey syrup is first. Men, it's simple. Simply heat water, honey, and chamomile tea bags, soak for 10 minutes, and enjoy chamomile syrup! This may have been inspired by a book recipe. 

Ingredient

CHAMOMILE SYRUP – 3/4 cup water – 3/4 cup honey – 3-4 chamomile tea bags – 1/2 teaspoon of a vanilla bean seeds removed (or 1 vanilla) – pinch of salt HONEY CAKES – 1/2 cup buttermilk – 1/2 cup canola oil – 1/2 cup honey – 2 eggs – 2 teaspoons vanilla – 2 cups white whole flour or whole wheat pastry flour or all-purspose flour – 2 teaspoons baking powder – 1/2 teaspoon baking soda – 1/4 teaspoon salt – Raspberry Ripple Cream – 1/2 cup heavy cream – 4 ounces mascarpone cheese or cream cheese – 1-2 tablespoons powdered sugar or honey – 1 cup fresh raspberrie

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CHAMOMILE SYRUP A small sauce pan with water and honey should boil. Add the tea bags after boiling for 1-2 minutes. Cover and steep 10-15 minutes.  

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Stir in vanilla and salt after removing the tea bags. Cool to room temperature. 

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3

Baked honey cakes Start with a 350-degree oven. Lining a 12-cup muffin pan. Mix buttermilk, canola oil, honey, eggs, and vanilla in a bowl. 

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Mix in flour, baking powder, soda, and salt. Try not to overmix the batter, just blend until no lumps remain. Fill 12 muffin cups 3/4 full with batter. 

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Bake 12-15 minutes until a toothpick inserted into the centre comes out clean. Transfer the cakes to a plate after 5 minutes of cooling in the pan. 

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Dip each cake in chamomile honey. Pair with raspberry ripple cream (recipe below). EAT! 

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Raspberry-Ripple Cream Mix heavy cream and mascarpone in a bowl. Beat on high speed for 5 minutes with an electric mixer to make soft peaks. Beat powdered sugar and vanilla until blended. Mix in raspberries. 

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Caramel-Dipped Gingerbread Cake Cheese-Buttercream Recipe 

also see

also see

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