Chamomile Honey Snack Cake with Lavender Sugar

Ingredients

• 3/4 cup whole milk
• 3 chamomile tea bags or 2 tablespoons loose chamomile
• 1 3/4 cups all-purpose flour
• 1/2 cup almond flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 2 large eggs, room temperature
• 1/2 cup mild honey
• 1/3 cup light brown sugar, packed
• 1/2 cup neutral oil, such as avocado or sunflower oil
• 1/3 cup sour cream, room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon culinary lavender buds
• 3 tablespoons granulated sugar, for lavender sugar
• 1 tablespoon sliced almonds, optional

Instructions

1. Heat the oven to 350°F. Line an 8-inch square metal baking pan with parchment and lightly grease the sides.
2. Warm the milk until steaming but not boiling. Add chamomile tea bags or loose chamomile, cover, and steep for 10 minutes. Remove tea bags or strain well, then cool the infused milk until lukewarm.
3. In a small bowl, rub the lavender buds into the granulated sugar with your fingertips until the sugar smells floral. Set aside for topping.
4. In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt. Break up any almond flour clumps so the crumb bakes evenly.
5. In a large bowl, whisk eggs, honey, and brown sugar until smooth. Add oil, sour cream, vanilla, and 1/2 cup of the chamomile milk. Whisk until the mixture looks cohesive.
6. Add the dry ingredients to the wet ingredients and fold gently until combined. The batter should be pourable but not thin. If it feels very stiff, add 1 additional tablespoon of chamomile milk.
7. Scrape the batter into the prepared pan and smooth the top into the corners. Sprinkle evenly with the lavender sugar and sliced almonds, if using.
8. Bake for 31 to 37 minutes, or until the top is golden, the edges pull slightly from the pan, and a tester inserted into the center comes out with moist crumbs.
9. Cool in the pan for 20 minutes, then lift out using the parchment. Let cool until just warm or room temperature before slicing into 12 squares.
10. Serve plain, with tea, or with a spoonful of lightly sweetened yogurt or whipped cream if you want a dessert-style plate.

Tips

• Do not boil the milk after adding chamomile; harsh heat can make the tea taste grassy.
• Use mild honey so the chamomile and lavender remain clear.
• Metal pans bake this cake more evenly than glass. If using glass, expect a few extra minutes.
• Rub the lavender into the sugar instead of sprinkling whole buds directly across the cake for a softer aroma.
• Let the cake cool before cutting so the tender crumb has time to set.

Storage

Store the cake tightly covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days and bring slices to room temperature before serving. Squares may be frozen for up to 2 months; wrap individually and thaw on the counter.

Variations

• Use orange blossom honey for a more floral cake.
• Replace almond flour with 1/2 cup additional all-purpose flour for a nut-free version, though the crumb will be slightly less plush.
• Add 1 teaspoon finely grated lemon zest to the batter for brightness.
• Serve with a thin honey-lemon drizzle if you prefer a sweeter finish.

Nutrition note

Approximate nutrition varies with honey, oil, pan size, and slice size. This cake is a homemade sweet bake and is not intended to provide medical, nutrition, or dietary guidance.

FAQ