I adore this kind of simple but lovely cake. The lightly floral touch and the distinctive honey flavour are divine. Perfect as part of your Mother’s Day celebrations.
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
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.