This is a delicately flavored cake. Chamomile used to be my favorite tea as a kid; I still love it but now I’m more of a green tea person. But it still reminds me of those times when my mom would make me tea. The chamomile is very subtle but you can taste/smell it a bit at the end. I used tea bags to infuse the milk with chamomile. It is a very simple one bowl cake and perfect to take if you go to a picnic for example. I am longing for spring weather and going biking through the flower fields and forest. And when we do that, I always make snacks like this to take with.
This recipe is for a 25cm loaf pan.
90grs of butter, softened
30grs of sour cream
Zest of 2 lemons
1 ½ cups of sugar
1 ½ cups of self-rising flour, sifted
½ cup of milk
6 chamomile tea bags
Pinch of salt
Preheat your oven to 180C/350F and line your loaf pan with parchment paper.
Place the milk in a medium saucepan and let it come to a simmer over medium heat. Once it comes to a simmer, turn off the heat and add the chamomile bags. Press each tea bag a bit with a spoon so they get soaked and release the flavor. Cover the saucepan with a lid and let it steep for 10 minutes.
Once the 10 minutes are up, strain the milk with a fine mesh sieve. Allow the milk to cool down.
In a large bowl, cream the butter with the sugar and lemon zest.
Then add the eggs one by one. Then fold in the sour cream and salt. Finally fold in the flour alternating with the milk. Once it’s all combined, pour it into the prepared loaf pan.
Bake for about 50 minutes, till golden and a toothpick inserted in the middle comes out clean.