Description
This elegant Chamomile Cake is a delicate and fragrant dessert featuring a tender, moist cake infused with homemade chamomile syrup, layered with a luscious mascarpone chamomile cream frosting, and topped with fresh blueberries. Perfect for tea parties or special occasions, it combines floral notes and creamy textures for a sophisticated treat.
Ingredients
Chamomile Syrup
- 1/2 cup water
- 1/2 cup granulated sugar
- 2 tbsp chamomile flowers
Cake
- 1 1/2 cup flour
- 1 cup sugar
- 2 eggs (room temperature)
- 2/3 cup vegetable oil
- 1/3 cup milk
- 1/4 cup plain yogurt (unsweetened)
- ¼ teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 Tablespoon homemade chamomile syrup (from above)
Frosting
- 3/4 cup heavy cream
- 2/3 cup powdered sugar
- 3/4 cup Mascarpone cheese
- 1/2 Tablespoon chamomile syrup
Topping and Assembly
- 1 cup blueberries
- 1/4 cup honey
- 3 tbsp chamomile flowers (optional for garnish)
Instructions
- Preparing the Chamomile Syrup: In a small saucepan, combine 1/2 cup water and 1/2 cup granulated sugar. Heat over medium heat, stirring continually until the sugar dissolves. Add 2 tablespoons of chamomile flowers and bring to a gentle simmer for 5 minutes. Remove from heat and steep for 10-15 minutes. Strain and cool completely before use.
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease two 6-inch round cake pans, line with parchment paper, grease again and sprinkle with flour to prevent sticking.
- Mix Sugar and Eggs: In a medium bowl, beat together 1 cup sugar and 2 room temperature eggs using a hand mixer until light and milkshake-like in consistency.
- Add Syrup and Oil: Mix in 1 tablespoon chamomile syrup and 2/3 cup vegetable oil on medium-low speed until combined.
- Incorporate Dry and Wet Ingredients: Add 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, half of the 1 1/2 cup flour, half of 1/3 cup milk, and half of 1/4 cup plain yogurt. Mix well, scraping the bowl with a spatula. Then add the remaining flour, yogurt, and milk and mix until smooth. Finish mixing by hand with a spatula to smooth the batter.
- Divide Batter: Evenly divide the batter between the prepared pans, approximately 315-320 grams (2 cups) per pan.
- Bake the Cakes: Bake for 35-45 minutes until edges are golden and a toothpick inserted comes out clean.
- Cool the Cakes: Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely to room temperature before frosting.
- Prepare the Frosting: Using a mixer, blend 3/4 cup Mascarpone cheese, 3/4 cup heavy cream, 2/3 cup powdered sugar, and 1/2 tablespoon chamomile syrup until fluffy and well combined.
- Level the Cakes: Place each cake layer on a flat surface, level the tops by carefully slicing off the domes with a knife or cake leveler for even layers.
- Assemble the Cake: Place one cake layer on a serving platter. Drizzle with honey. Spread half the chamomile cream evenly to the edges, add a handful of fresh blueberries on top. Repeat with the second layer.
- Decorate and Chill: Pipe remaining cream using a pastry bag with a round nozzle. Decorate top with remaining blueberries and optional chamomile flowers. Chill in the refrigerator for at least 6 hours to set the frosting.
Notes
- Using a turntable for frosting makes applying the cream easier and smoother.
- Ensure all ingredients like eggs and dairy are at room temperature for best texture.
- Chamomile flowers can be found dried in specialty tea shops if not fresh.
- Chilling the cake helps stabilize the mascarpone frosting for cleaner slices.
- Store leftover cake refrigerated and consume within 3 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
