Chamomile sheet cake with salted coconut frosting

Step 1/5

• 150 ml milk
• 8 bags chamomile tea
• 300 ml coconut milk

• 2 saucepans

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.