Mother's Day brunch recipe
Category:
Community Impact

Chef Gary Chin's Mother's Day chamomile tea cake French toast with mascarpone frosting, mandarin orange syrup and fresh fruit.
Chamomile Tea Cake
Yield: 1 loaf
Portion size: 700g
Ingredients
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 |
Directions
- 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.
Mascarpone Frosting
Ingredients
Unsalted butter, softened |
¾ cup / 115g |
Icing sugar |
1 cup / 120g |
Honey |
3 Tbsp / 60 g |
Vanilla extract |
½ tsp / 4.5 g |
Mascarpone |
5 Tbsp / 75g |
Salt pinch to taste |
Directions
- 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
Ingredients
Mandarin orange juice | 8 oranges |
Sugar | 2 cups / 400 g |
Water | 1 cup / 240 g |
Cinnamon pinch to taste |
Directions
- 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.
Get cooking
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