Chamomile sheet cake with salted coconut frosting

Nutrition per serving

• Step 1/5

  
  • 20 ml milk
  • 1⅛ bags chamomile tea
  • 40 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

  
  • ½ tbsp loose chamomile tea
  • 1⅛ tbsp water
  • ⅓ 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

  
  • 40 g butter
  • 40 g confectioner's sugar
  • ⅛ tsp vanilla extract
  • ⅛ tsp salt
  • ¾ eggs
  • 53⅓ g flour
  • ⅜ 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

  
  • 13⅓ g apricot jam
  • 33⅓ g butter
  • ⅛ tsp vanilla extract
  • 9⅓ g confectioner's sugar
  • 9⅓ 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!