August 4, 2018
August baked into a cake
I think these are some of my most favorite photos I have ever taken AND my favorite cake ever. Big post today – get ready for many photos 🙂
Here’s a little story behind this cake: for about two years, I have been on a quest to find fresh chamomile flowers. Now I know that might sound really silly, and you’re probably thinking – chamomile is really common, it’s just a field flower. Well, I have learned that it’s really hard to find in my state. I pretty much called every farm and florist in Rhode Island, southern Massachusetts, and eastern Connecticut and no luck.
Until this past Tuesday…
I decided to make a few last calls to some florists I had spoken to months ago – one of them being this small and really picturesque florist in my town. I called, a lady answered, I mentioned to her that I was inquiring again if they got ANY shipments of chamomile flowers, and not to my surprise – “We don’t carry any chamomile, sorry about that.” I replied with “Thank you”, hung up the phone, and continued on my quest for the little yellow and white flowers. Minutes later, while I was speaking to a Massachusetts farmer about getting some of the herb, I get a call from Busy Bee – “Hi, we just spoke on the phone – I’m calling to say that we actually do carry chamomile, and I can order a shipment for you for later this week!” I was so happy to hear the news (I was literally ready to jump out of my chair in my pajamas and grab those flowers). So now, I have tons of fresh chamomile flowers sitting on my counter as I write this post.
And that is the whole story. Climactic, I know. But now I have a ton of chamomile recipes on mind, and you can have this pretty cake 🙂
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Blackberry Chamomile Naked Cake.
Cake
- 3 large eggs
- 1 cup canola or melted coconut oil
- 1/2 cup plain, nonfat Greek yogurt
- 1-1/2 cups white, granulated sugar
- 1-1/2 cups buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3-3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Blackberry Chamomile Compote
- 3 cups fresh blackberries
- 2 teaspoons lemon juice
- contents of 1 chamomile teabag or 2 tablespoons dried chamomile
Blackberry Meringue Frosting
- 6 egg whites
- 1-1/2 cups white, granulated sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Line the bottoms of two 9-inch diameter circular cake pans with parchment paper and grease the sides of the pans. Set aside.
- In a small saucepan, add blackberries, lemon juice, and chamomile. Heat over low heat, smashing berries occasionally with spoon to create a compote. Cook for about 15-20 minutes or until the berries have formed a chunky liquid. Remove from heat, allow to come to room temperature, and then pour into jar, and refrigerate until completely cool, at least 1 hour.
- Meanwhile, make the cake. In the bowl of a standing mixer fitted with a paddle attachment, beat oil, Greek yogurt, sugar, eggs, buttermilk, vanilla, and almond extract until smooth. Beat in flour, baking powder, baking soda, and salt until just combined. Divide mixture into two cake pans, and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean and the cakes are firm to the touch. Allow to cool slightly, invert onto wire cooling rack, and allow to cool completely before slicing and frosting.
- While cakes, are cooling, prepare the frosting. In the large bowl of a double boiler (small saucepan with about 1 cup of water and a heat-proof bowl resting on top over low heat), add egg whites and sugar. Whisk together, and heat until sugar is fully dissolved in egg whites (to test, pinch the mixture, and if you cannot feel any sugar in between your fingers, remove mixture from heat). Transfer mixture to the bowl of an electric mixer, and whisk on high until mixer forms stiff peaks. Whisk in vanilla and about 1 tablespoon of refrigerated compote to obtain a light purple color.
- Cut each cake slice in half to make a 4-layer cake. Add one layer to cake stand, spread a couple tablespoons of meringue frosting on top, leaving about a 1 inch border, and then about 1 tablespoon of compote on top of frosting. Repeat with all layers except not on the topmost layer. Frost exterior of cake with remaining frosting, but skimp on frosting for the sides of the cake to create a naked effect (if you don’t want the naked effect, simply frost sides with all of remaining frosting). Top cake with fresh chamomile flowers and blackberries, slice, and enjoy!
