Chamomile Tea Cake Recipe

Yield: 1 loaf

Portion size: 700g

Ingredients:

• ½ cup/130g unsalted butter, softened
• 1.5 cup/190 g all-purpose flour
• 1 tsp/6 g baking soda
• ½ tsp/ 2.5 g salt
• 2 tsp/1.50 g chamomile tea leaves
• ¾ cup/165 g granulated sugar
• 2/100 g eggs
• 1 tsp/4.5 g vanilla extract
• 1 tbsp/10 g orange zest
• ½ cup/ 135 g sour cream

Directions:

1. Pre-heat your oven to 350˚F (176˚C).
2. Grease an 8-inch loaf pan with butter, and line with parchment paper.
3. Whisk together flour, baking soda, salt and chamomile tea leaves.
4. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar on medium speed until light and fluffy. Approximately 3-5 minutes.
5. Pause to scrape down the sides of the bowls.
6. Add the eggs one at a time fully incorporating them each time, then blend in the orange zest and vanilla.
7. Beat in half the dry ingredients, followed by the sour cream.
8. Scrape down the sides of the bowl and prepare for the pan.
9. Bake for 45-55 minutes or until golden brown. A wooden skewer inserted into the middle should come out clean.

Mascarpone Frosting Ingredients:

1. ¾ cup/115 g unsalted butter, softened
2. 1 cup/120 g icing sugar
3. 3 tbsp/60 g honey
4. ½ tsp/4.5 g vanilla extract

Directions:

1. Put butter, icing sugar, honey, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment.
2. Beat on medium speed until creamy.
3. Add mascarpone and beat until fluffy.

Mandarin Orange Syrup Ingredients:

Yield: 500 ml

Portion size: Serves 4 people

• 8 man oranges, juiced
• 2 cups/400 g sugar
• 1 cup/240 g water
• Pinch of cinnamon, to taste

Directions:

1. In a saucepan combine sugar, water, orange juice and cinnamon. Avoid stirring.
2. Bring to a boil over medium heat until the mixture reaches 220°F (104°C).
3. Remove membranes from the orange segments and place in a container.
4. Once the sugar mixture cools, pour it into the orange segments, and cool.

Recipe courtesy of Chef Gary Chin from the NSCC Akerley Campus.