Page 24 - Allisons Magazine Issue #95

This layered cake incorporates delightfully fresh flavors. Chamomile is steeped in milk to
flavor the cake batter, and tangerine juice brings a nice, bright acidity to the icing.
Tangerine slices and fresh chamomile flowers add a touch of springlike charm.

tangerine-and-chamomile cake

SERVES 6–8

1. Preheat oven to 350°F. Cake Batter:
1 cup whole milk
2. Heat the milk in a small pot over medium heat. Cut open the tea bags, and 4 chamomile tea bags
steep the chamomile in warm milk for 5 minutes, stirring frequently. Strain the 2¼ cups all-purpose flour
milk, reserving 2 tablespoons of steeped chamomile. 2¼ teaspoons baking powder
¾ teaspoon salt
3. Combine the flour, baking powder, salt, sugar, eggs, vanilla, chamomile-infused 1½ cups granulated sugar
milk, and reserved chamomile in an electric mixer fitted with a whisk attachment. 3 eggs
Whisk until smooth. 1 teaspoon vanilla

4. Cut parchment paper to fit three 9-inch cake pans lightly greased with pan- Icing:
release spray. Fill the cake pans halfway with cake batter, and tap down on the ½ cup butter, softened
counter to remove any air bubbles. 1 cup cream cheese, softened
6 cups powdered sugar
5. Bake for 20 minutes or until the cakes are completely cooked. Test by inserting 4 tablespoons tangerine juice
a toothpick into the center of each cake: if the toothpick comes out clean, the
cakes are done. Let cool completely. 2 cups orange or tangerine marmalade

6. Remove the cakes from the pans, and slice the tops to make them even Garnishes:
and level. Chamomile flowers or daisies
Tangerine slices or segments
7. Combine all icing ingredients with an electric mixer fitted with a paddle
attachment. Blend until smooth.

8. Spread marmalade on the cakes, and then top with icing. Place each layer on
top of the other, inverting the final layer so the flattest surface is on top. Continue
to frost the cake using a flat spatula.

9. Garnish the cake with chamomile flowers and tangerine slices.

Tips: To achieve this seminaked cake look, use a minimal amount of icing on the
sides of the cake. Make sure your cake is on a rotating cake stand, and use a flat
surface (such as a spatula or bench knife) to spread and remove the icing.

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