Swiss Meringue Chamomile Tea Cake

Happy May! If there is one holiday that stands out most to me in the Spring time, that holiday is Mother’s Day. It calls for spoiling mom with breakfast in bed, a bouquet of fresh flowers & desserts galore. Something I always loved doing as a kid as like most mothers out there, my mom deserved the best!

My breakfast became increasingly fancier as I grew older, as did my cakes. For this year’s Mother’s day, I have opted to make a cake that combines two of her favourite things: tea & fresh flowers. It is not often you see chamomile tea baked into a dessert, but it is such a dainty & beautifully scented tea. I used Smith Tea’s No. 67 which is called “Meadow”. An herbal infusion of golden Egyptian chamomile flowers, hyssop, Cape rooibos, rose petals & linden flowers. I always bake with my favourite loose leaf teas as I find the flavours come through much stronger. However, this recipe will work with any variety of tea that you fancy!

To decorate this cake, I made a Swiss meringue buttercream and picked freshly bloomed flowers from the garden. I love to decorate my cakes with flowers as they result in a beautiful cake every time. While I don’t have fresh chamomile growing in the garden (yet), you could also decorate with fresh chamomile flowers too! The Swiss meringue is so smooth and silky to work with and offers a much lighter-tasting frosting compared to a classic American buttercream. Don’t be intimidated by this type of frosting, I promise it is just as easy to whip as any other frosting is!

Have a lovely Mother’s Day everyone!

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