Chamomile Bundt Cake
Serves 8-10
Ingredients
125ml milk
4 chamomile tea bags
250g self-raising flour
100g caster sugar
1 tsp baking powder
Pinch of salt
250ml olive oil
60g maple syrup
3 large eggs
Method
Preheat your oven to 160°C and grease a bundt tin generously. In a small saucepan, gently heat the milk over medium heat until it reaches a simmer. Add the chamomile tea bags and allow them to steep for 10 minutes, then remove the tea bags.
In a large mixing bowl, combine together the flour, sugar, baking powder and salt. Add the olive oil, maple syrup and eggs to the dry ingredients, whisking until smooth and fully combined.
Measure out 125ml of the chamomile-milk, adding a bit more if needed. Gradually pour the milk into the flour mixture, stirring gently until just combined.
Pour the batter into the prepared bundt tin and bake for 40-50 minutes, or until the cake is golden and a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin for 5 minutes before turning it out onto a wire rack to cool completely, then serve.
