Easy step-by-steps to your baking

CHAMOMILE CAKES

Preparation time 25 mins plus cooling and 20 mins resting Cooking time 30 mins

Makes 8

1½ cups plain flour
¼ tsp salt
¼ tsp baking powder
⅛ tsp bicarbonate of soda
½ cup dried chamomile flowers, plus extra
1 tsp, crushed, to sprinkle
125g unsalted butter, softened
1½ cups caster sugar
1 tsp vanilla extract 3 free-range eggs
½ cup light sour cream ½ cup water
1 Tbsp icing sugar

STEP 1 Preheat oven to 140°C fan-forced (160°C conventional). Grease and flour an 8-hole mini fluted tube tin or Texas muffin tin.

STEP 2 Stir flour, salt, baking powder and bicarb together in a large bowl. In another bowl, crush the chamomile flowers and set aside.

STEP 3 Put butter and 1 cup of the caster sugar in the large bowl of an electric mixer and beat on medium for 4-5 minutes until creamy. Beat in vanilla. Add eggs, one at a time, beating well after each addition and scraping down side of bowl frequently. Add flour mixture and sour cream to bowl alternately, beating on low speed after each addition until just combined. Fold in ¼ cup chamomile flowers.

STEP 4 Divide batter evenly between tin holes. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Cool in tin for 10 minutes. Carefully remove cakes from tin and transfer to a wire rack to cool completely.

Meanwhile, to make a syrup, stir remaining caster sugar and water