This delicious recipe was created by UK food blogger Aimee Twigger of Twigg Studios. Originally taken from “Easy Mediterranean” by Sue Quinn, Aimee put her own spin on the tasty cake by using honey from one of Gustare’s range.
Recipe makes one 20cm round or rectangle cake.
- 125ml (1/2 cup) milk
- 3 tbsp. chamomile flowers or 4 tea bags
- 250g (1 2/3 cup) self raising flour
- 150g (2/3 cup) caster sugar
- 1 teaspoon baking powder
- Generous pinch of salt
- 250ml (1 cup) mild olive oil
- 70g Gustare Honey
- 3 eggs
Preheat the oven to 160c (315f), oil the cake pan and line with baking paper.
- Pour the milk into a pan and gently warm through with out letting it reach the boil, then remove from the heat and add the chamomile and let steep for 10 minutes to infuse the chamomile.
- Now whisk together the flour, sugar and baking powder and salt in a large bowl, then in another bowl whisk together the oil, honey and eggs.
- Strain the milk and remove the tea and measure out the milk you have, you need 125ml so add more milk if necessary,
- Stir the infused milk into the oil mixture, then pour this into the flour mixture, mixing well until combined being sure not to over mix it.
- Pour the cake batter into the prepared tin and bake for 40-50 minutes (if you are baking the tray bake like me it wont take as long tray 30 minutes) once cooked a knife inserted should come out almost clean.
- Let cool then make icing, mix 150g icing sugar with the zest and juice of one lemon, you can loosen the mixture with a splash or milk, pour over the cake.
- Sprinkle on some more zest and slice
You can find the original recipe on Aimee’s blog, along with stunning photos here.