Chamomile Tea Cake With Strawberry Icing

Page: https://cooking.nytimes.com/recipes/1023127-chamomile-tea-cake-with-strawberry-icing#notes_section

| Course Type: Cakes

(1 review)

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Recipe Review

This was terrific and I will def be making it again. I did follow some of the suggestions in the reviews - made a little less icing (w/ slightly different ratios of strawberry to sugar) and most notably increased the chamomile (along with a longer steep). I steeped both the milk and butter overnight using an extra teabag worth of chamomile in the milk. In making the frosting I made about 3/4 the recipe and skimped a bit on the sugar, therefore my cake was a brighter pink than in the NYT pic. The results of these tweaks were mixed - the chamomile was still very faint but the frosting has great strawberry flavor. My cake came out flatter than the pic (but not collapsed as some reported) so next time I may use my pullman pan for a taller cake. The cake is moist with a nice crumb. Baked 45 minutes.

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