Mother's Day brunch recipe
Category: Community Impact
Chamomile Tea Cake
Yield: 1 loaf
Portion size: 700g
|Unsalted butter, softened||½ cup / 130 g|
|All-purpose flour||1.5 cup / 190 g|
|Baking soda||1tsp / 6 g|
|Salt||½ tsp / 2.5 g|
|Chamomile tea leaves||2 tsp / 1.50 g|
|Granulated sugar||¾ cup / 165 g|
|Eggs||2 / 100 g|
|Vanilla extract||1 tsp / 4.5 g|
|Orange zest||1 Tbsp / 10 g|
|Sour cream||½ cup / 135 g|
- Pre-heat your oven to 350˚F (176˚C).
- Grease an 8-inch loaf pan with butter, and line with parchment paper.
- Whisk together flour, baking soda, salt and chamomile tea leaves.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar on medium speed until light and fluffy. Approximately 3-5 minutes.
- Pause to scrape down the sides of the bowls.
- Add the eggs one at a time fully incorporating them each time, then blend in the orange zest and vanilla.
- Beat in half the dry ingredients, followed by the sour cream.
- Scrape down the sides of the bowl and prepare for the pan.
- Bake for 45-55 minutes or until golden brown. A wooden skewer inserted into the middle should come out clean.
|Unsalted butter, softened
||¾ cup / 115g|
||1 cup / 120g
||3 Tbsp / 60 g
||½ tsp / 4.5 g
||5 Tbsp / 75g
|Salt pinch to taste
- Put butter, icing sugar, honey, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment.
- Beat on medium speed until creamy.
- Add mascarpone and beat until fluffy.
Mandarin Orange Syrup
Yield: 500 ml
Portion size: Serves 4 people
|Mandarin orange juice||8 oranges|
|Sugar||2 cups / 400 g|
|Water||1 cup / 240 g|
|Cinnamon pinch to taste|
- In a saucepan combine sugar, water, orange juice and cinnamon. Avoid stirring.
- Bring to a boil over medium heat until the mixture reaches 220°F (104°C).
- Remove membranes from the orange segments and place in a container.
- Once the sugar mixture cools, pour it into the orange segments, and cool.
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