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Honey, apricot and camomile cake
Serves: 12
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Honey, apricot and camomile cake
The traditional country garden has long provided inspiration for cooks and creatives, and this bake pairs perfectly with a cup of herbal tea
Serves: 12
Prep time: 20 minsTotal time:
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Nutritional information (per serving)
Calories
404Kcal
Fat
26gr
Saturates
15gr
Carbs
38gr
Sugars
28gr
Fibre
1gr
Protein
5gr
Salt
0.7gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Ingredients
- 3 tbsp loose camomile tea (such as from Teapigs pyramids)
- 150ml milk
- 175g soft salted butter
- 200g caster sugar
- 3 large eggs
- 225g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp vanilla extract
For the filling and topping
- 250ml double cream
- 2 tbsp clear honey
- 3 tbsp apricot conserve or jam
- 150g tinned or ripe apricots, cut into wedges
Step by step
Get ahead
The sponge layers can be frozen for up to1 month. Leftovers of the assembled cake can be chilled and eaten next day.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line two 18cm diameter cake tins. Put the loose camomile tea in a piece of muslin and secure with string. Place in a pan with the milk, slowly bring to boiling point, then turn off the heat and leave to infuse until the milk is at room temperature.
- Put the butter and sugar in a free-standing mixer and beat until very light and fluffy. Add the eggs, one at a time, beating well between each addition. Fold in the flour, baking powder and bicarb.
- Remove the muslin bag from the milk, squeezing to extract as much camomile flavour as possible. Add the vanilla, then pour into the mixer bowl and beat in until well combined. Divide the batter between the cake tins and bake in the oven for 25-30 minutes, or until well risen and golden brown. Leave to cool in the tins for 15 minutes then turn out and cool on a wire rack.
- For the filling, whip the cream until it reaches soft peaks, then add the honey. Continue to whisk until the honey is incorporated. Level the top of one of the cakes, then spread with the apricot conserve. Add half the cream, then sandwich with the other cake. Top with the remaining cream and decorate with apricots.