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.
Servings: 12 Cakes
Calories Per Serving: 280 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 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
- 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.
- 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.
But really?!? Don’t these look SOOO good?!? That honey. Those raspberries. YUM.