Chamomile might be known for its calming bedtime tea, but here it stars in a dreamy, golden polenta cake. Steeped in floral flavour with a hint of lemon and sweetness from honey, this rustic cake has a tender crumb and a beautiful texture thanks to the fine cornmeal. It’s naturally gluten-free and makes a stunning centrepiece for summer afternoons or a gentle finish to a dinner party. We’ve used Greenfields dried chamomile flowers and Greek forest honey to add depth and character to this comforting cake.
Prep: 20 mins
Cook: 45 mins
Cooling: 30 mins
4 tbsp Greenfields dried chamomile flowers, plus extra to decorate
200ml milk (or dairy-free alternative)
150g unsalted butter, softened
100g caster sugar
100g Greenfields Greek Forest Honey
Zest of 1 unwaxed lemon
3 large eggs
160g ground almonds
120g fine polenta (or cornmeal)
1½ tsp Greenfields baking powder
Pinch of Greenfields Himalayan pink salt (fine)
Optional glaze:
Juice of 1 lemon
2 tbsp honey
1 tsp chamomile flowers (strained from steeping liquid)
Preheat the oven to 170°C (fan). Grease and line a 20cm round cake tin.
Infuse the milk: Heat milk until steaming (not boiling), then remove from heat. Add 4 tbsp chamomile flowers, cover, and steep for 10 minutes. Strain and set aside to cool.
Cream the butter, sugar, and honey in a large bowl until pale and fluffy. Add lemon zest and eggs one at a time, mixing well.
In another bowl, mix ground almonds, polenta, baking powder, and salt. Add to the wet ingredients alternately with the chamomile milk. Mix gently until just combined.
Pour into the tin and bake for 40–45 minutes or until golden and a skewer comes out clean.
While warm, poke a few holes with a skewer and drizzle with a glaze made from warmed honey, lemon juice, and steeped chamomile. Let cool before removing from tin.
Decorate with extra dried chamomile flowers and a dusting of icing sugar, if desired.
Energy: 320 kcal
Fat: 18g
Saturates: 7g
Carbohydrates: 30g
Sugars: 18g
Protein: 6g
Fibre: 1g
Salt: 0.2g
The ingredients used in this recipe could also be used to create…
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