Chamomile and Manuka Honey Cake

INGREDIENTS

2 tablespoons loose chamomile flowers (I buy organic loose tea from health food shops)

100 grams room temperature butter, cut into cubes

½ cup manuka honey (you can use other varieties of honey)

5 free-range eggs (size 7)

1 teaspoon gluten-free baking powder

1 teaspoon vanilla extract

zest of 1 orange

zest of 1 lemon

2½ cups almond meal

Topping

400 grams cream cheese (I used the Philadelphia original block – not the spreadable version), at room temperature

2 tablespoons manuka honey

1 teaspoon vanilla paste

METHOD

Line a 22cm springform cake tin with baking paper. I like to grease the tin first to ensure the paper fits snugly.

Preheat oven to 160°C.

Place the chamomile in a mortar and pestle. Grind until a fine powder, removing any green stalks. Add to a food processor, along with the butter and honey. Run until smooth. Add the remaining ingredients and process for a minute or two until well combined. Use a spatula to ensure all the butter and honey mixture is dislodged from the bottom for the bowl. 

Pour the cake batter into the tin and wiggle it on a flat surface to smooth the top.

Bake for 40–45 minutes until a skewer comes out clean when inserted.

Leave to cool for 30 minutes before removing from the tin. Place in the fridge for 1 hour before topping.

Topping: Use an electric beater or food processor to whip together the cream cheese, honey and vanilla. 

Top the cake with the cream cheese mixture using a wide knife or palate knife. Use long strokes and don’t be afraid to let it have a slightly rustic finish. 

The cake can be stored in an airtight container for up to 4 days. Makes 1 cake

 

 

Recipe by Kelly Gibney

Photography by Kelly Gibney


Leave a comment

Please note, comments must be approved before they are published