This Honey & Camomile Bundt Cake is bursting with delicious flavours, and it’s SO super moist. I can’t wait for you to give it a try!
Ingredients for Cake
1 x Camomile tea bag
50ml boiling water
240ml whole milk
2 Tbsp's Honey
4 Tbsp's freshly squeezed lemon juice
325g or 2 cups, plus 3 Tbsp’s AP flour
1 tsp sea salt
1/2 tsp baking powder
1 tsp baking soda
3-4 lemons, zested and juiced
230g or 1 1/4 cups unsalted butter
300g or 1 1/3 cups sugar
4 large eggs
2 tsp’s vanilla
1 x Camomile tea bag
120ml boiling water
100g or 7 Tbsp’s sugar
4 Tbsp honey
30ml freshly squeezed lemon juice
1. In a small pot, steep 1 camomile tea bag in 50ml of boiled water, for 5 minutes. Remove the tea bag. Add the milk and honey. Simmer over low-medium heat for 5 minutes. Take off the heat and allow to cool. Once cooled, strain in a mesh strainer and add in the lemon juice. Set aside.
2. In a medium mixing bowl, sift together the flour, baking soda, baking powder and salt. Add the lemon zest and whisk together until well combined. Set aside.
3. In another bowl, cream the sugar and butter together. I use an electric mixer with the whisk attachment. Beat for 6 minutes, until you get a nice fluffy-creamy texture!
4. Once you get the nice fluffy & creamy consistency start adding in your eggs, one at a time. Last add in the vanilla.
5. Slowly fold the flour and milk mixtures into the egg and sugar mixture. Alternating between the two until you have a nice consistency that is well combined.
6. Butter and flour your Bundt pan. Pour the batter into the pan using a spatula to smooth out the top. Bake in a 350 degree oven for 40-45 minutes.
7. While the cake is baking, let's make the glaze. In a small pot, steep a camomile tea bag in 120ml of boiled water for about 5 minutes. Add in the sugar, honey and lemon juice and bring to a boil until the sugar dissolves. Lower the heat and continue to simmer for about 10 minutes until the mixture starts to thicken. Remove from heat and allow to cool.
8. Cool in the bundt pan. Once it is cool, use a wooden skewer to poke holes into the bottom of the cake. Pour 3/4 of the glaze slowly, allowing it to flow down into where you poked the holes.
9. Let the cake continue to rest in the bundt pan for another 30 minutes, before flipping it over onto a serving plate. Brush the remainder of the glaze on to the top and sides of the cake. Serve! Dober tek!
I want to see your delicious photos!
I hope this Slovenian recipe for my Honey & Camomile Bundt Cake becomes a new favourite for you and your family. If you make something and post it on social media, please tag #sloveniankitchen or @slovenska_kuhinja so I can see it on Facebook and Instagram too!
Lots of love,
Michelle Pušič Ryall XO