Chamomile And Almond Cake Recipes
CHAMOMILE & ALMOND CAKE
Steps:
- 1. Preheat oven to 320 F. Butter a 9-inch cake pan, then dust with flour. Shake out excess flour. Sprinkle the sliced almonds on the bottom of the pan. 2. In a food processor, grind the tea, whole almonds, sugar and a large pinch of salt into a paste. If the mixture is dry, add 1 egg white to form a paste. Otherwise, add the white at the end of the processing. 3. Transfer the almond paste to a mixer fitted with a paddle attachment. Add 1 yolk and 1 egg and beat on medium-low for 1 minute. Add another egg and beat for another minute. Add the last egg and the lemon zest and beat on medium for 5 minutes. 4. Using as few strokes as possible, fold in the cornstarch and baking powder with a rubber spatula until mostly combined. Pour in the melted butter, a little at a time, folding just until combined. Do not overmix. 5. Pour the batter into the cake pan and bake until the top is just set, about 40 minutes. Let cool for 3 minutes. Grease a cake plate with cooking oil spray. Turn the cake out onto the plate. Cool fully, then cover with foil until ready to serve. Dust with confectioner's sugar.
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- Position a rack in the middle of the oven and preheat to 350 degrees F. Grease an 8-inch round cake pan and line with parchment paper.
- Heat the almond milk in a small saucepan. When it comes to a simmer, add the chamomile and let it steep for 10 minutes. Strain and press leaves to extract as much infused liquid as possible. You will need 1/4 cup + 1 tablespoon (75g) of almond milk. Measure out the infused liquid and add more almond milk as needed. Set aside to cool.
- Sift the flours, almond meal, baking powder, and salt together. In another bowl, cream together the butter, sugar, and honey together until light and fluffy. Add the eggs one by one and then add the chamomile infused almond milk. Fold the flour mixture into the wet ingredients in two additions.
- Pour the batter into the prepared pan. Smooth out the top of the batter and sprinkle the top edge with the sliced almonds. Bake for 35 minutes or until a cake tester comes out clean. Cool inside the pan for 15 minutes.
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