Salted Chamomile Honey Cakes with Raspberry Ripple Cream.
No added sugar, just the honey, and they're completely made with whole wheat. I mean, you even get some fruit in there too with those raspberries.
Foto: Half Baked Harvest
Ingredients
- 3/4 cup water
- 3/4 cup honey
- 3 -4 chamomile tea bags
- 1/2 teaspoon of a vanilla bean (seeds removed (or 1 vanilla))
- pinch of salt
- 1/2 cup buttermilk
- 1/2 cup canola oil
- 1/2 cup honey
- 2 eggs
- 2 teaspoons vanilla
- 2 cups white whole flour or whole wheat pastry flour (or all-purspose flour)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Raspberry Ripple Cream
- 1/2 cup heavy cream
- 4 ounces mascarpone cheese or cream cheese
- 1 -2 tablespoons powdered sugar or honey
- 1 cup fresh raspberries (lightly mashed)
Steps
-
Combine the water and honey in a small sauce pan and bring to a boil. Boil for 1-2 minutes and then remove from the heat and add the tea bags. Cover and steep for 10-15 minutes. Remove the tea bags and stir in the vanilla + salt. Let cool to room temperature.
-
Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with liners.
-
In a mixing bowl, whisk together the buttermilk, canola oil, honey, eggs and vanilla until combined. Add the flour, baking powder, baking soda and salt. Mix until just combined and no lumps of flour remain, try not to over mix the batter though. Divide the batter between the 12 muffin cups, filling them up 3/4 of the way.
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Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cakes to cool 5 minutes in the pan, remove and place on a plate. Drizzle each cake with the chamomile honey. Serve with the raspberry ripple cream (recipe below). EAT!
-
Add the heavy cream and mascarpone to a mixing bowl. Using an electric mixer, beat on high speed until soft peaks form, about 5 minutes. Beat in the powdered sugar and vanilla until just combined. Stir in the raspberries.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (21% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| water | 0.75 cup | - | - |
| honey | 0.75 cup | - | - |
| -4 chamomile tea bags | 3 | - | - |
| of a vanilla bean | 0.5 teaspoon | - | - |
| pinch of salt | - | - | - |
| buttermilk | 0.5 cup | - | - |
| canola oil | 0.5 cup | - | - |
| honey | 0.5 cup | - | - |
| eggs | 2 | - | - |
| vanilla | 2 teaspoons | - | - |
| white whole flour or whole wheat pastry flour | 2 cups | - | - |
| baking powder | 2 teaspoons | Rp 8.000/100g | Rp 16.000 |
| baking soda | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| salt | 0.25 teaspoon | - | - |
| Raspberry Ripple Cream | - | - | - |
| heavy cream | 0.5 cup | - | - |
| mascarpone cheese or cream cheese | 4 ounces | Rp 40.000/kg | Rp 16.000 |
| -2 tablespoons powdered sugar or honey | 1 | Rp 8.000/100g | Rp 8.000 |
| fresh raspberries | 1 cup | - | - |
*Estimated market prices, may vary by region
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