Lemon Balm Cake with Candied Flower Syrup
This mildly sweet cake tastes of flowers and lemons and sunshine. And when I say it tastes of flowers, I mean that literally. Lemon Balm cake by itself is a light lemony treat, but covering it in syrup made with chamomile flowers really makes it special! This herbal cake is a great way to use the herbs in your garden. Also, Chamomile and Lemon Balm compliment each other beautifully!
I can just imagine eating this cake with tea in a lacey white dress and hat, and feeling very refined.
|8 slices||10 minutes|
A simple cake, flavored with Lemon Balm. What really makes it special is the candied flower syrup which gives it extra sweetness. It also looks pretty!
- 1 1/2 Cups Flour white
- 1 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 Cup Butter Room Temperature
- 1/2 Cup Lemon Balm Fresh, finely chopped
- 1 Cup Sugar
- 4 whole Eggs Separated
- 1 tsp Vanilla Extract
- 1/2 Cup Buttermilk
- 1 1/2 Cup Water
- 1 Cup Powered Sugar
- 1/4 Cup Chamomile Flowers
- Preheat over to 350 degrees Fahrenheit. Butter and flour an 8" round cake pan.
- Cream together butter, lemon balm, and sugar.
- Separate your eggs. Set aside the whites (preferably in the refrigerator!). Add the egg yokes and vanilla extract to the butter-sugar mixture.
- Sift together flour, baking soda, and salt. Add to your butter mixture. Then add the buttermilk. You should have a thick batter.
- Beat your egg whites on high until soft peaks form. Fold into your batter until just combined. Do not over-mix!
- Bake your cake for approximately 20 minutes. When its done, the top will be a golden brown.
- While your cake is baking, put water and sugar in a saucepan. Cook over medium heat, until the sugar is dissolved, and the water has partially evaporated.
- Once your water and sugar are slightly thickened (you want a light syrup), add your chamomile flowers. Stir to cover the flowers in syrup, and allow the syrup to cool.
- Pour the syrup over the cake once both have cooled. Enjoy!
Chamomile flowers give a syrup a lovely flavor, but you can use other edible flowers too! The orange flower in the picture is a Nasturtium. Other edible flowers include violets, and lavender.
The Lemon Balm Cake was inspired by this recipe from Magnolia Days.