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BUTTERMILK & CHAMOMILE MINI CAKES

These easy-to-bake sweets are so pretty and make the perfect tea-time treat.

Portrait of Tammy Strobel

These easy-to-bake sweets are so pretty and make the perfect tea-time treat.

My Reading Room

Prep 25 mins | Cook 25 mins | Makes 6

125 g softened butter
1 cup caster sugar
2 chamomile tea bags, remove leaves
2 eggs
1 tsp vanilla bean paste
1 tsp grated lemon zest
1 cup plain flour, sifted
¼ cup cornflour
1 tsp baking powder

¾ cup buttermilk

BUTTERCREAM
2 chamomile tea bags
2 tbsps milk
200 g softened butter

¾ cup pure icing sugar, sifted Chopped pistachios and dried edible rose petals for toppings

1. Preheat oven to moderate, 180 C.

2. Grease and then line 6 x recesses of a 12-hole, straight-sided mini cheesecake tray.

3. In a bowl of an electric mixer, beat butter and caster sugar until pale. Add chamomile tea leaves to the mixture. Beat in eggs, one at a time, beating well after each. Add vanilla bean paste and lemon zest.

4. Stir flour, cornflour and baking powder together into a bowl. Beat dry ingredients and buttermilk alternately into egg mixture on low.

5. Bake 25 mins. Cool in pan 10 mins, transfer to a wire rack to cool completely. Trim cake tops, invert.

6. BUTTERCREAM Steep the tea bags in warm milk 5 mins. Discard tea bags. In a bowl of an electric mixer, beat softened butter until pale. Gradually add icing sugar, then milk.

7. Pipe buttercream onto cakes using a plain nozzle, dust with icing sugar and decorate with 1 tbsp chopped pistachios and edible petals.

PHOTO: ROB SHAW/BAUERSYNDICATION.COM.AU