I adore this kind of simple but lovely cake. The lightly floral touch and the distinctive honey flavour are divine. Perfect as part of your Mother’s Day celebrations.
INGREDIENTS
2 tablespoons loose chamomile flowers (I buy organic loose tea from health food shops)
100 grams room temperature butter, cut into cubes
½ cup manuka honey (you can use other varieties of honey)
5 free-range eggs (size 7)
1 teaspoon gluten-free baking powder
1 teaspoon vanilla extract
zest of 1 orange
zest of 1 lemon
2½ cups almond meal
Topping
400 grams cream cheese (I used the Philadelphia original block – not the spreadable version), at room temperature
2 tablespoons manuka honey
1 teaspoon vanilla paste
METHOD
Line a 22cm springform cake tin with baking paper. I like to grease the tin first to ensure the paper fits snugly.
Preheat oven to 160°C.
Place the chamomile in a mortar and pestle. Grind until a fine powder, removing any green stalks. Add to a food processor, along with the butter and honey. Run until smooth. Add the remaining ingredients and process for a minute or two until well combined. Use a spatula to ensure all the butter and honey mixture is dislodged from the bottom for the bowl.
Pour the cake batter into the tin and wiggle it on a flat surface to smooth the top.
Bake for 40–45 minutes until a skewer comes out clean when inserted.
Leave to cool for 30 minutes before removing from the tin. Place in the fridge for 1 hour before topping.
Topping: Use an electric beater or food processor to whip together the cream cheese, honey and vanilla.
Top the cake with the cream cheese mixture using a wide knife or palate knife. Use long strokes and don’t be afraid to let it have a slightly rustic finish.
The cake can be stored in an airtight container for up to 4 days. Makes 1 cake
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.