CHAMOMILE OLIVE OIL CAKE
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
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.