Salty Chamomile Honey Cakes with Raspberry Ripple Cream Recipe:- This delectable dessert recipe provides you with the opportunity to indulge in the delicate flavours of honey cakes that have been infused with chamomile, as well as the opportunity to feel the acidity of raspberry ripple cream. Both of these options are available to you.
When it comes to a delectable treat that can be eaten at any time of the day or as the ideal complement to afternoon tea, these cakes give a contemporary take on traditional flavours that are likely to leave an impression that will last a lifetime. They are sure to leave an impression that one will never forget.
Salty Chamomile Honey Cakes with Raspberry Ripple Cream Recipe
Ingredients
For the cakes:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons dried chamomile flowers
- 1/2 cup unsalted butter, softened
- 1/2 cup honey
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
For the raspberry ripple cream:
- 1/2 cup fresh raspberries
- 1 tablespoon honey
- 1 cup heavy cream
Also see : Asian Coleslaw Recipe
Instructions
Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Get a muffin tin ready by greasing it or lining it with cupcake liners. The milk should be heated in a small pot until it is no longer boiling but is still warm. After adding the chamomile flowers, let the mixture steep for ten minutes after removing it from the heat. In order to remove the blossoms, strain the milk and then set it away to cool. Flour, baking powder, and salt should be mixed together in a bowl of approximate size using a whisk.
Using a large mixing basin, combine the butter and honey and cream them together until they become frothy and light. One egg at a time, stirring thoroughly after each addition, add the eggs to the mixture. Extract of vanilla should be stirred in. Add the dry components to the wet ingredients in a slow and steady manner, alternating with the milk that has been infused with chamomile, and mix until the ingredients are well blended.
After the muffin cups have been prepped, divide the batter evenly among them and fill each one approximately two-thirds full. Bake the cake for 18 to 20 minutes, or until a toothpick put into the middle of the cake comes out clean before removing it. The cakes should be allowed to cool for a few minutes in the tin before being transferred to a wire rack to finish cooling completely. Proceed with the preparation of the raspberry ripple cream while the cakes are cooling.
The raspberries and honey should be mashed together in a small bowl until they are completely mixed. The heavy cream should be whipped in a separate basin until it forms stiff peaks. In order to create a ripple effect, gently fold in the raspberry mixture at this point. When all of the cakes have reached the desired temperature, place a dollop of raspberry ripple cream on top of each one.
Nutrition
- Serving Size: 1 cake with cream
- Calories: 250
- Total Fat: 16 g
- Saturated Fat: 10 g
- Cholesterol: 85 mg
- Sodium: 120 mg
- Total Carbohydrates: 24 g
- Dietary Fiber: 1 g
- Sugars: 15 g
- Protein: 3 g
Tips
Ensure that the batter is not over mixed, since this can result in cakes that are somewhat dense. The milk should be steeped with chamomile flowers for a longer period of time in order to achieve a more robust chamomile flavour. A greater or lesser amount of honey can be added to the raspberry ripple cream in order to achieve the desired level of sweetness, depending on your personal preference.
It is recommended that these cakes be served on the same day that they are prepared; however, they can be kept at room temperature for up to two days if they are stored in an airtight container.
FAQ
Q.1) Can I use fresh chamomile flowers instead of dried?
You are possible to make use of fresh chamomile flowers, provided that you have ready access to them. You need only use the same quantity of dried flowers and continue with the procedure in the manner that is specified.
Q.2) Can I substitute the honey with another sweetener?
Although honey is a natural ingredient that contributes to the distinctive flavour of these cakes, you are free to use maple syrup or agave syrup in its place if you so choose.
Q.3) Can I make these cakes ahead of time?
To answer your question, yes, you are able to make the cakes in advance and then keep them at room temperature in an airtight container. However, in order to achieve the greatest possible texture and freshness, it is recommended that the raspberry ripple cream be prepared right before it is served.
