Step 1/5
- 150 ml milk
- 8 bags chamomile tea
- 300 ml coconut milk
Boil the milk with half the chamomile tea bags in a small saucepan. Bring the coconut milk to a boil with the remaining chamomile tea bags in a second saucepan. Remove both from the heat and set aside, swirling the tea bags occasionally, and let the milks cool.
Step 2/5
- 4 tbsp loose chamomile tea
- 8 tbsp water
- 2½ tbsp starch
- plastic wrap
- large bowl
- whisk
- cutting board
- knife
- small bowl
Finely chop the loose chamomile tea. Then soak chopped tea in a bowl of hot water. Remove the tea bags from the coconut milk and stir in the starch. Return the mixture to the stove and whisk continually over low-medium heat until thick in texture. Transfer the coconut-chamomile mixture to a bowl, cover with plastic wrap, and place in the refrigerator.
Step 3/5
- 300 g butter
- 300 g confectioner's sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 6 eggs
- 400 g flour
- 3 tsp baking powder
- butter for greasing
- flour for dusting
- baking tin
- oven
- 2 large bowls
- hand mixer with beaters
Preheat the oven to 175°C/350°F. Grease and flour a baking tin. In a large bowl, using a hand mixer beat most of the butter with most of the confectioner's sugar, half of the vanilla extract, and salt until fluffy. Beat in the eggs one by one. In a separate bowl, mix the flour with the baking powder. Gradually fold in part of the flour mix and the chamomile-infused milk to the butter mixture. Drain the soaked loose chamomile tea and add the leaves to the batter. Mix to combine.
Step 4/5
Spread the batter into the greased baking tin and flatten the top. Bake at 175°C/350°F for approx. 20 min. or until golden brown on top and the sides start to pull away from the tin.
Step 5/5
- 100 g apricot jam
- 250 g butter
- 1 tsp vanilla extract
- 70 g confectioner's sugar
- 70 g honey
- fleur de sel for serving
- toasted coconut flakes for serving
- pastry brush
- offset spatula
- large bowl
- hand mixer with beaters
Remove the cake from the oven and immediately brush the top with a thin layer of apricot jam, then set aside and let cool completely for approx. 60 min. Meanwhile, to make the frosting, beat together the remaining butter in a large bowl with remaining vanilla extract and remaining confectioner's sugar. Stir in the cold coconut-chamomile mixture and honey. Beat gently on low speed until smooth. Spread over the cooled cake and decorate with fleur de sel and toasted coconut flakes. Slice and enjoy!