The chamomile and honey pound cake is a soft, moist cake without milk or butter, delicate and light, great for breakfast, perfect for snack time, and even as an evening treat alongside a herbal tea or hot tea. Very simple to make, fragrant and flavorful, the chamomile and honey pound cake is ideal even for those who are intolerant or looking for a lighter dessert.
Don’t miss it
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 150 g water
- 3 bags chamomile
- 3/4 cup sugar
- 2 tbsp acacia honey
- 3 eggs (medium)
- 1 lemon (zest grated)
- 1/3 cup rice oil (or any other seed oil of your choice)
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 pinch salt
Tools
- 1 KitchenAid Artisan Stand Mixer
- 1 9.5-inch Bundt Pan
- 1 Cake Tester
- 1 Cooling Rack
- 1 Grater
Steps
Prepare the chamomile: heat the water, steep the chamomile bags in it, and let it infuse for fifteen minutes then gently press the bags and remove them. In the bowl of the stand mixer or using an electric mixer, beat the eggs with the sugar, honey, and grated lemon zest. (To zest citrus peels or chocolate I use this grater: trust me, I’ve tried many but none like this one). When the eggs and sugar are well whipped, gradually add the oil and let it be well absorbed. Sift the flour with the baking powder and add half to the egg mixture, then pour in the chamomile and mix. Add the remaining flour and incorporate well to achieve a smooth, lump-free batter. Transfer it into the greased and floured bundt pan (if you choose the pan I suggested, this step will not be necessary as it is perfectly non-stick) and bake in a preheated oven at 350 °F for 35/40 minutes. Before taking it out, always check the degree of cooking with a skewer. Remove from the oven, let it rest for ten minutes in the pan, then remove the cake and let it cool completely on a cooling rack.
Notes
Recipe source HERE.
