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Maybe you’ve noticed, but I am having a moment with honey.
Okok, a moment with honey and chamomile, but the two kind of go hand in hand in my opinion. It’s like a spring fling or something, honey just feels springish to me. Plus it’s light, sweet and kind of pretty too, I love it.
AND I love it even more with these cakes. Oh these cakes, words can not describe just how good these are, and you know, they are semi-healthy too. 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.
Yup, healthy for sure! 🙂
Soo let’s be real, I feel like cakes are always a welcomed thing.
I mean, I have yet to meet a person who does not like cake. Errr, well I have talked with some super, duper “healthy” people who claim they don’t like cake, but I think they may be fooling themselves, come on…doesn’t everyone like cake? These cute little cakes are kind of a cross between a muffin and cake. They definitely don’t feel as indulgent as cake, but the raspberry cream kind of makes them more cake-like than a muffin. Or at least I think so, but call them what you want, either way they are going to be good.
So we start off with a simple chamomile honey syrup. Guys, it’s simple. You just boil water and honey together, add a bunch of chamomile tea bags, steep for like ten minutes and then done… chamomile syrup! This idea may or may not have been inspired by a recipe in the book.
The book, the book, the book… I feel like I should give you all a quick update on the book.
Oh boy, where to start. Basically it may be the death of me, and it will be a miracle if I get my manuscript in on time, BUT all that said, I am oddly liking the process. I created my recipe list months ago, so I am now on to testing, some of the recipes are getting a slight makeover, but I am liking the creative process that goes along with that. It’s crazy hard, stressful and basically I want to pull my hair out at least two to three times a week, but apparently that motivates me and keeps me going.
I dunno. I am so weird.
Point is, the book is coming along, recipes are getting tested and items are getting checked off my finally dwindling list. It’s an exciting feeling. Yeahhh!! 🙂
PS. if you want to witness all of the craziness you should follow me on snapchat (hbharvest). I’m having way too much fun sharing my daily snaps of everything I make…and those I completely screw up. Ugh. My life. 🙁 🙂
ANYWAY, chamomile honey cakes!
So once you’ve made the chamomile syrup, you then bake the honey cakes. The cakes are a simple mix of honey, buttermilk, whole wheat flour and lots of vanilla. Once the cakes are baked. You’re literally going to want to down pour chamomile honey over each cake. This is the secret to these cakes. Lots and lots of the chamomile honey. It makes them sweet and sticky and well, PERFECT.
Then you make things that much better by adding a raspberry rippled cream, complete with mascarpone cheese and fresh raspberries. Yes and yes.
Lather the cream on top of those slightly warm cakes and EAT and EAT!!
Perfect for a simple Tuesday treat right?
These cakes are really great for any occasion, but with Mother’s Day quickly approaching, I would say that you should probably plan to make them for your mom. Make sure to add the chamomile flowers for extra prettiness and style points!!
Or you can just make the cakes now and eat them as a snack, a quick breakfast or a light dessert. But umm, ether way, just make them, cause they are so DELICIOUS!
Ok, and done for they day.
Salted Chamomile Honey Cakes with Raspberry Ripple Cream.
Ingredients
Chamomile Syrup
- 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
Honey Cakes
- 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
Instructions
Chamomile Syrup
- 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.
Honey Cakes
- 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.
- Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- 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!
Raspberry Ripple Cream
- 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
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
But really?!? Don’t these look SOOO good?!? That honey. Those raspberries. YUM.
Hi! This recipe sounds amazing! Do you think I can turn it into a Bundt cake? It would be great to serve at a spring brunch! Bake it in a Bundt cake pan and then drizzle the chamomile syrup over it or maybe poke holes and drizzle it while still in the pan?
Hey Julia,
Sure, I think that would work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
I’m making 50 of these for Easter. Do the do ok in the frigid over night? I’m worried about the honey syrup in the frigid.
Hey Mary,
These will be okay in the fridge overnight. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi ! so excited to give these a try. Could this batter be put into a loaf pan instead of separated into individual cupcakes? If so, are any recipe adjustments needed?? Thanks xxx
HI! I am sure a loaf pan will be great. I would spoon the batter into a 9×15 inch loaf pan. Just be sure to adjust the baking time. I would guess it will take around 30-45 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Thanks for this! I just made a version (using cinnamon tea and strawberries) and it was a big hit. My partner’s exact words: “this is one of the best things I’ve ever put in my mouth.”
Cheers!
Awh wow, i’m so happy you guys liked it so much (: Thank you!
These are adorable! Love your photos!! They look so good!
Thank you Eden!! So nice! Hope you can try them!!
Hello!
So, I made these yesterday. First thing I need to point out– the directions for the ripple cream don’t match its ingredients. It says to add vanilla yet there is no vanilla listed under the raspberry ripple cream (which is sort of skewed btw). I tossed in a splash because it did need a little something.
I’m sorry, but I didn’t particularly care for the cakes. Possibly my error (I didn’t forget anything!), but the texture and taste were quite off. The syrup didn’t help either. =( But the ripple cream was really good!
Hi Rue. I am sorry you did not love these. I will fix the recipe for the cream. Thanks so much and again sorry these where not for you.):
These look so wonderful! What would be a good fruit to use in place of the raspberries? Our family just doesn’t like them very much. Strawberries? Blackberries?
Thanks! Can’t wait to make them for Mother’s Day!
Hi Rue!
Thank you!! Yes, strawberries and or blackberries would be delicious!
Our delight that I will do here at home.
Yay! Hope you love it!
How pretty are these cakes! Please let your moment with honey continue… I am loving it! 🙂
YAY I am too! Thanks Laura!!
Hi there! I am making these lovely little honey cakes and had a question about the ripple cream. I am making a double batch and taking some to work and some to my church group. Will it be okay to make the ripple cream ahead and just refrigerate? Thanks so much! Can’t wait to taste these!
HI Lindsey!! Yes, you can make the cream up to a day in advance. Some of the honey juices might separate, but sure it before you serve. Hope that cakes are a hit! Thanks!!
Love this recipe! And your photos are stunning, as always 🙂
Thanks so much Sabrina!
These are such beautiful little cakes!!!
Kari
http://www.sweetteasweetie.com
Thanks Kari! (:
This looks amazing and I’m so glad you’re having a moment with honey because I feel like my whole life is me having a moment with honey. I honestly turn into Baloo from Jungle Book whenever it’s around! Can’t wait to give this recipe a try!
Thanks so am i!! I hope you love it Caitlin!!
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Wow!! thats so nice!! Thank you it means a lot!! (: