Chamomile

I am not the first person to pair Chamomile and Strawberries – there is a recipe for chamomile panna cotta and macerated strawberries in one of Heston Blumenthal’s books and a quick jaunt around the internets will bring up recipes for chamomile sorbet, chamomile custard and other sweet floral delights made with chamomile. Yet, it is a rare combination. Maybe unsurprising given a lot of us will have grown up sipping tepid chamomile tea while recuperating from yet another childhood illness. Yet with herbs finding their way into baked goods more and more, it is about time we gave chamomile a second chance. Its flavour is delicate. Lemony, even a bit grassy, and undoubtedly floral. Moderation is key when using chamomile – too generous a helping will yield a bitter flavour yet, if you show too much restraint, the chamomile will be imperceptible. These individual Victoria Sponge Cakes are my idea of the perfect treat for a summery afternoon tea.

As much as I like a lemon drizzle cake I am also a big fan of the syrup-drenched and most often tooth-achingly sweet semolina cakes often flavoured with rose or orange blossom water that are common in Middle Eastern baking. This cake is a more delicate take on both ideas – the Kamut pound cake has a subtle floral flavour from a couple of teaspoons of ground dried chamomile flowers that I mixed into the batter and the chamomile syrup made by reducing the poaching liquid from the pears and that is poured over the cake while still warm is a little fruity and not too sweet. A slice of the cake with some of the poached pears and a spoon or two of plain yoghurt on the side make for a wonderfully decadent breakfast or mid-afternoon break. I have to thank the littleloaf for the idea for the chamomile syrup – Kate recently posted about a recipe for a

REAL SIMPLE FOOD

Daydreaming about food, one dish at a time

Individual Victoria Sponge Cakes with Chamomile and Macerated Strawberries

Chamomile Kamut Pound Cake with Pears poached in Chamomile Tea