Honey & Chamomile Bundt Cake

Looking for a different, but simple cake? This Honey & Chamomile Bundt Cake combines a delicate, tender cake with a delicious honey glaze for a winning combination. Unfussy and distinctive sweet, ideal for sharing with a large gathering of friends and family.


Ingredients & substitutions

eggs: be sure that the eggs are medium-sized and in room temperature.

self rising flour

baking powder

unsalted butter: the butter should be in room temperature. you can substitute butter to margarine or use half from each.

vanilla powder: this is optional. You can either avoid vanilla or you can use vanilla extract.

chamomile: 2 tbsp dried chamomile is approximately 3 teabags.

honey: I used blossom honey, because I think it fits well to this recipe. You can use any honey you prefer, just have in mind, that the honey you' ll use will define the flavor of your cake.

milk: I used full fat cow milk. You can also use low fat or plant based milk instead.

salt



How to make Honey & Chamomile Bundt Cake
  1. Infuse the milk: In a small saucepan heat the milk and bring to a simmer. Immeadiately remove from heat and add dried chamomile (or chamomile teabags) into the milk and stir gently. Cover the saucepan with a plastic wrap and set aside for an hour to steep. When ready, drain and remove chamomile.

  2. Beat eggs and honey: In a stand mixer's bowl add eggs and beat on medium to high speed for approximately 7 minutes or until fluffy. Then add honey and beat to combine.

  3. Add butter: Next, add butter and continue beating.

  4. Add chamomile-steeped milk: Add chamomile infused milk in the mixture and beat on medium speed to homogenize.

  5. Add flour & baking powder: Gradually add flour, baking powder & salt and beat on medium to high speed, until you have a homogenized mixture.

  6. Add to pan and bake: Transfer batter in the bundt pan and bake in preheated oven for 50-60 minutes. When ready, let it cool for 10-20 minutes. Then, turn the bundt pan upside down to remove the cake from the bundt pan and place it on a cooling rack to let it cool.

How to make Honey Glaze

While the cake is being baked you can prepare the honey glaze. Add all honey glaze ingredients in a small saucepan and cook on medium to low heat until sugar melts, while stirring occasionally. When the glaze is warm, it is more liquid. As the glaze cools, becomes more stable.


When to glaze

As the glaze cools becomes more stable and you can't drizzle it to the cake, unless you heat it up again. Prepare the glaze whenever you want and heat it in a saucepan for a minute or in the microwave (in a microwave-safe dish or bowl) for 30 secs or less, to become liquid. You can either glaze the whole cake or glaze the cake slices just before serving.





 

Recipe


Preparation time: 20 mins

Cooking time: 50-60 mins



Ingredients

For the Cake

4 medium-sized eggs, in room temperature

500 gr. self rising flour (plus extra for mold flouring)

1 tbsp. baking powder

250 gr. unsalted butter, in room temperature

1 tsp. vanilla powder

2 tbsp. dried chamomile

1 1/4 cup honey

1 1/4 cup milk

pinch of salt


For Honey Glaze

1 cup powdered sugar

2 tbsp. honey

1 tsp. butter



Method

For the Cake

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  • In a small saucepan heat the milk and bring to a simmer. Immeadiately remove from heat and add dried chamomile (or chamomile teabags) into the milk and stir gently. Cover the saucepan with a plastic wrap and set aside for an hour to steep. When ready, drain and remove chamomile.

  • Preheat oven to 180C (356F) , set to Fan.

  • Grease well a big bundt pan with butter and flour and set aside.

  • In a stand mixer's bowl add eggs and beat on medium to high speed for approximately 7 minutes or until fluffy. Then add honey and beat to homogenize. Next, add butter and continue beating.

  • Add chamomile infused milk in the mixture and beat on medium speed to homogenize.

  • Gradually add the baking powder, the flour & the salt and beat until you have a homogenized mixture.

  • Transfer batter in the bundt pan and bake in the preheated oven for 50-60 minutes.

  • When ready, let it cool for 10-20 minutes. Then, remove cake from the bundt pan and place it on a cooling rack to let cool before adding the honey glaze.


For Honey Glaze

  • In a small pan add sugar, honey and butter. Cook on low heat until sugar melts, while stirring occasionally. When ready, let it cool for 2 minutes and then drizzle the cake. As the glaze cools, it becomes more stable.


If you make this recipe, I'd love to see pictures of your creation on social media. Hashtag them #sweetandsaltyfeelings and tag @sweetandsalty_feelings

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