Salted Chamomile Honey Cakes with Raspberry Ripple Cream.
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.
Servings: 12 Cakes
- 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
- 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
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.
Calories: 280kcal | Carbohydrates: 47g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 130mg | Potassium: 153mg | Fiber: 2g | Sugar: 31g | Vitamin A: 335IU | Vitamin C: 2.8mg | Calcium: 82mg | Iron: 0.9mg