By Daniel Patterson
- Total Time
- 1 hour 15 minutes
- Rating
- 4(155)
- Notes
- Read community notes
Desserts are particularly partial to tea’s charms, whether combined with fruit or infused into custards, ice creams and sorbets. Herbal teas, like chamomile, can be ground and added to cakes to delightful effect.
Featured in: The Way We Eat; Steep Increase
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Ingredients
Yield:Serves 12
- 4tablespoons unsalted butter, melted, plus additional for pan
- Flour for pan
- ¼cup sliced almonds, toasted
- 3½tablespoons chamomile tea leaves
- 1cup plus 2 tablespoons whole blanched almonds
- ¾cup sugar
- Salt
- 4large eggs, 1 separated
- Grated zest of 1 lemon
- 3tablespoons cornstarch
- ¼teaspoon baking powder
- Cooking-oil spray
- Confectioners' sugar
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
220 calories; 14 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 6 grams protein; 151 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
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Preheat the oven to 320 degrees. Butter a 9-inch cake pan, then dust with flour. Shake out excess flour. Sprinkle the sliced almonds on the bottom of the pan.
Step
2
In a food processor, grind the tea, whole almonds, sugar and a large pinch of salt into a paste. If the mixture is dry, add 1 egg white to form a paste. Otherwise, add the white at the end of the processing.
Step
3
Transfer the almond paste to a mixer fitted with a paddle attachment. Add 1 yolk and 1 egg and beat on medium-low for 1 minute. Add another egg and beat for another minute. Add the last egg and the lemon zest and beat on medium for 5 minutes.
Step
4
Using as few strokes as possible, fold in the cornstarch and baking powder with a rubber spatula until mostly combined. Pour in the melted butter, a little at a time, folding just until combined. Do not overmix.
Step
5
Pour the batter into the cake pan and bake until the top is just set, about 40 minutes. Let cool for 3 minutes. Grease a cake plate with cooking-oil spray. Turn the cake out onto the plate. Cool fully, then cover with foil until ready to serve. Dust with confectioners' sugar.
Ratings
4
out of 5
155
user ratings
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Cooking Notes
Audrey
Could I use almond flour instead of grinding whole almonds? Any idea of how much?
Andrea
Do you actually use chamomile leaves? Usually it's chamomile flower heads that are used for tea.
Chris
Was thinking about adding a touch of cardamom to this - does anyone who has tried it think this might/not work?
Christina
This was the perfect cake for a tea and friends play date. It was easy to whip together (except for blanching the almonds). My friend can’t have flour so I just dusted the pan with cornmeal and that was fine. No need to spray the cake plate. I will definitely be making this again.
bluerroses
I interpret tea leaves to mean dried chamomile tea.
Karen in Denver
Used Sleepy Time tea bc I was out of pure chamomile & still delighted at the unique chamomile flavor coming through. Definitely use the cooking spray because the inverted cake is a bit sticky at the bottom and I expect it would cut & serve better. I used an 8" ceramic cake form w flower & button design on the bottom and had to bake quite a bit longer to get it to set, but it turned out beautifully for a GF family member. Made a ring of the sliced almonds so the flower would show. Fun GF option!
Courtney
I used almond butter rather than whole almonds and crushed the chamomile flowers by hand. This cake is very lovely with the almond, chamomile, and lemon and very moist.
Jim
I had a huge quantity of unsalted pistachios, so I subbed them for the almonds, added a little pistachio cream and some poppy seeds and it came out just lovely.
Judy
Didn't taste the chamomile, but the texture was lovely - light, moist, similar to those pudding ring cakes from the grocery store's bakery but without the oiliness. The sliced almonds made it hard to cut the cake neatly, so I would leave them out.
Noodle
Didn't have almonds/chamomile, unfortunately, so i used pistachios/macha powder. Also, cut back sugar to 2/3 cup. Out of this world!
nancy
I made this with chai tea and with walnuts. Spectacular
Rita
Any ideas yet on how much almond flour shuld be used instead of grinding your own?
Judy
12 oz.
Whole Wheat
I made with ingredients and equipment I had available. Used pecans instead of almonds. Brown sugar instead of white sugar. Beat everything by hand. Baked in muffin tin. Taste was good.
Whole Wheat
The cornstarch didn't integrate fully with folding. Perhaps try beating the cornstarch with some of the batter and then folding in.
Nicole
Used about 5.5 ounces of almond meal instead of the whole almonds and seemed to work. I should have put down parchment in the pan, because a section in the middle stuck and ripped a whole in my cake. Otherwise was good with a delicate flavor.
Katja
I suggest using parchment paper because almonds tend to stick to the bottom. Also, I added 0.5 teaspoon of almond essence to the dough. Otherweise the chamomile gives cake a great flavor and my friends loved it!
D
Would you happen to know if I could use almond flour instead of going through the process of blanching almonds? If so, what would the measurements be?
Christina
This was the perfect cake for a tea and friends play date. It was easy to whip together (except for blanching the almonds). My friend can’t have flour so I just dusted the pan with cornmeal and that was fine. No need to spray the cake plate. I will definitely be making this again.
ian
For those of you celiacs, this is not flourless, as indicated in the header.
Audrey
Could I use almond flour instead of grinding whole almonds? Any idea of how much?
Andrea
Do you actually use chamomile leaves? Usually it's chamomile flower heads that are used for tea.
bluerroses
I interpret tea leaves to mean dried chamomile tea.
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