Chamomile Honey Olive Oil Cake

Preheat & Prepare:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

Steep Chamomile:

In a small saucepan, heat the heavy cream over low heat until warm but not boiling. Add the dried chamomile florets, stir, and remove from heat. Let the chamomile steep for 15 minutes, then strain to remove the florets. Allow the cream to cool to room temperature.

Mix Wet Ingredients:

In a large bowl, whisk together the honey, olive oil, eggs, vanilla extract, and the cooled chamomile-infused cream until smooth and well combined.

Combine Dry Ingredients:

In a separate bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Bake:

Pour the batter into the prepared cake pan and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare Bourbon Cream Glaze:

In a small bowl, whisk together powdered sugar, heavy cream, and bourbon (if using) until smooth. Adjust the consistency with more cream or powdered sugar as needed.

Glaze & Garnish:

Drizzle the glaze over the cooled cake, allowing it to cascade down the sides. Garnish with dried chamomile florets for a beautiful finishing touch.