Chamomile Olive Oil Cake

Marjory Sweet of Santa Fe, New Mexico and Jared and Velisa Pickard of St. Helena, California have deep connections to regenerative and biodynamic farming. Jared and Velisa's Summer Solstice Serum has quickly become the bottle we reach for when our skin is in need of deep nourishment, and with an ingredient list that sits as comfortably in the bath as the kitchen we asked Marjory, one of our favorite back to the land chefs, to create a recipe to honor this magical marriage of botanicals. Her Chamomile Olive Oil cake soothes the soul and brightens the day. This is sunshine on a plate, take it in.


Chamomile is used three different ways here, and the olive oil adds tenderness and richness. It's a simple, fragrant, forgiving teacake that would be suitable for breakfast or dessert. Let me know if you need any further description or explanation. Hope this feels like an appropriate celebration of the serum, which I've been using daily! It is SO nourishing. Not every product holds up to 8 hours of outdoor farm work in the desert sun :)


2 bunches of fresh chamomile

1/2 c sugar

1/4 c honey

1/2 c olive oil, plus 2 tablespoons

juice and zest of two lemons

3 eggs

1 1/3 oat flour

1/2 c almond flour

1 1/2 tsp baking powder

hefty pinch of sea salt

1 c powdered sugar



-preheat oven to 350

-line a 9" pan with a round of parchment and brush all sides with oil.

-start by mixing a handful of chamomile blossoms with the sugar. using your fingers, rub together the flowers and the sugar to release their fragrance. set aside. 

-add another handful of blossoms to the olive oil. heat gently in a small saucepan on the stove and then set aside to steep for 1 hour. 

-strain the flowers out of both the sugar and the oil. reserve for some other use (simple syrup, ice cream base, tea etc.) 

-using a stand mixer, combine the eggs and sugar. mix until pale in color. add oil, lemon juice & zest, honey, and salt. mix until smooth. add flours and baking powder, mix until just combined. 

-pour the batter into the prepared pan and bake for 35-45 minutes until the exterior is deeply golden and pulling away slightly from the sides of the pan. 

-meanwhile, mix the two tablespoons of oil with the powdered sugar. whisk until smooth. add more oil or sugar as needed. 

-remove cake from the pan and cool slightly. pour olive oil glaze all over the top and garnish with remaining chamomile blossoms. 

-slice and serve. cake will hold well for a few days.

You may also like

1 comment

  • Love this idea! I’m having trouble finding fresh chamomile flowers, can this be made with dried ones?


Leave a comment

Please note, comments must be approved before they are published