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Tangerine-and-Chamomile Cake
This layered cake incorporates delightfully fresh flavors. Chamomile is steeped in milk to flavor the cake batter, and tangerine juice brings a nice, bright acidity to the icing. Tangerine slices and fresh chamomile flowers add a touch of springlike charm.
Serves 6–8
Ingredients: For the cake
- 1 cup whole milk
- 4 chamomile tea bags
- 2¼ cups all-purpose flour
- 2¼ teaspoons baking powder
- ¾ teaspoon salt
- 1½ cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla
- 2 cups orange or tangerine marmalade
Ingredients: For icing and garnish
- ½ cup butter, softened
- 1 cup cream cheese, softened
- 6 cups powdered sugar
- 4 tablespoons tangerine juice
- Chamomile flowers or daisies
- Tangerine slices or segments
Instructions:
- Preheat oven to 350°F.
- Heat the milk in a small pot over medium heat. Cut open the tea bags, and steep the chamomile in warm milk for 5 minutes, stirring frequently. Strain the milk, reserving 2 tablespoons of steeped chamomile.
- Combine the flour, baking powder, salt, sugar, eggs, vanilla, chamomile-infused milk, and reserved chamomile in an electric mixer fitted with a whisk attachment. Whisk until smooth.
- Cut parchment paper to fit three 9-inch cake pans lightly greased with pan-release spray. Fill the cake pans halfway with cake batter, and tap down on the counter to remove any air bubbles.
- Bake for 20 minutes or until the cakes are completely cooked. Test by inserting a toothpick into the center of each cake: if the toothpick comes out clean, the cakes are done. Let cool completely.
- Remove the cakes from the pans, and slice the tops to make them even and level.
- Combine all icing ingredients with an electric mixer fitted with a paddle attachment. Blend until smooth.
- BY PATTERSON WATKINS from American Lifestyles Magazine
