Lime, chamomile and honey cake

Lime, chamomile and honey cake

By
From
Citrus
Serves
8-10
Photographer
Mowie Kay

I find this quite a soothing cake to eat, accompanied by some plain white tea. Its flavour will vary depending on the type of honey you use – to complement the lime and chamomile I normally choose lime or orange blossom. It will also work well with a layer of fruit in the middle with the cream. Try blackberries, raspberries or strawberries.

Ingredients

Quantity Ingredient
250g butter, softened, plus extra for greasing
2 tablespoons dried chamomile, (or equivalent in tea bags)
50ml boiling water
175g golden caster sugar, plus 2 tablespoons
2 limes, Finely grated zest
75g runny honey
300g plain flour
2 teaspoons baking powder
3 eggs

For the filling

Quantity Ingredient
200ml double cream
1 tablespoon runny honey
1 lime, Finely grated zest
fruit, such as blackberries, raspberries or strawberries, (optional)

To decorate

Quantity Ingredient
icing sugar
fresh or dried chamomile flowers

Method

  1. Preheat the oven to 180°C. Butter and line 2 x 20cm Victoria sandwich tins.
  2. Place 1 tablespoon of the chamomile in a bowl and pour the boiling water over. Leave to steep until cooled. Blitz the remaining chamomile with the sugar and lime zest.
  3. Beat the butter, blitzed sugar and honey together until aerated and fluffy. Whisk the flour and baking powder together in a separate bowl. Gradually incorporate the eggs into the beaten butter and sugar, alternating with tablespoons of flour, then gently fold in the remaining flour. Strain the steeped chamomile and add enough of the liquid to the cake batter to give a dropping consistency.
  4. Divide the batter between the prepared tins. Bake in the oven for around 20–25 minutes until the cakes are springy to touch, a light golden brown, and have started to shrink away from the sides. Leave to cool in the tins for a few minutes then turn out onto a wire rack to cool completely.
  5. To make the filling, whisk the cream, honey and lime zest together until stiff enough to pile onto one of the cakes. Spread evenly onto a cooled cake, then add fruit, if you like. Top with the remaining cake, then dust with icing sugar and decorate with chamomile flowers.

Variation

  • This is also very good using elderflower in place of the chamomile, in which case you can use either lime or lemon zest. Add a squeeze of citrus juice to the cake batter too.
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