Chamomile Honey Cake
I love a good cake so I decided to check out Yossy Arefi’s Snacking Cakes cookbook for inspiration. Arefi has a recipe for a Spiced Honey Cake that is mostly sweetened with honey and a bit of brown sugar. I swapped out the brown sugar for Sucanat and made one other minor change - the addition of chamomile leaves, which I had seen another chef use in her baked goods. This cake is incredibly moist and chewy in the best way with a strong taste of honey and a subtle chamomile flavor - the perfect treat for an afternoon pick-me-up!
Ingredients
215 grams honey
50 g Sucanat, grind in coffee/spice grinder
1 egg
120 mL neutral oil
110 mL buttermilk
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
3/4 teaspoon salt
160 grams all purpose flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3 teaspoons chamomile leaves
Directions
Preheat the oven to 350 F. Grease an 8x8 baking pan with butter or nonstick spray.
In a large bowl, whisk together the honey, Sucanat, egg, oil, buttermilk, vanilla extract, cinnamon, and salt until well combined and smooth.
In a small bowl, whisk together the flour, baking powder, baking soda, and chamomile leaves. Add the flour mixture to the large bowl and stir until well combined.
Pour the batter into the prepared pan. Bake until slightly golden brown and a toothpick inserted in the center comes out clean, about 25-35 minutes.
