I made this cake in honour of lab noons virtual birthday party, myself along with other bloggers have created a recipe to share for the occasion.
I made this chamomile and apricot jam/jelly and used it to fill this vertical cake.
I got the chamomile flowers from maddocks farm organics when I the other week, it was incredible I have never seen or imagined so many edible flowers in one place.
there is a giveaway for European readers over on lab noon too to celebrate
Here is some of the chamomile flowers at maddocks farm organics I have loads more picture to share soon.
recipe
for jam
1 cup of fresh flower heads
water
1 cup jam sugar
10 apricots
1 tbsp gelatine
in a pan add the chamomile flowers and cover in about a cup of water, simmer until the chamomile has coloured and flavoured the water.
pour through muslin to remove the flowers and squeeze.
put back in the pan with the fresh from 10 apricots (peeled and the stoned taken out)
add the sugar and simmer until the fruit breaks down.
simmer for about 8 minutes until it thickens then add the gelatine. pour though sift into sterilised jar
let cool.
for sponge
150g plain flour
150g caster sugar
4 eggs
preheat the oven to 180c 350f
in a stand mixer beat the eggs and sugar until thick and pale (about 5 minutes)
then fold in the flour
pour into two lined swiss roll tins and bake for about 10 to 12 minutes.
turn out and slice each sponge into two long strips and add the jam then roll up the first piece of sponge then add on the next piece and continue,
cover with cling film and refrigerate while you make frosting
frosting
300ml double cream
4 tbsp icing sugar
4 tbsp jam
whip together until thick then using a pallet knife spread around cake,
decorate with chamomile flowers
other party participants
lab noon is sharing a fruity birthday cake
Hortus Cuisine is sharing a Apricot crostata with rice lemon curd
foodistan is sharing Cherry clafoutis
cocinayletras is sharing Torta della nonna
Celeste Cucina is sharing Ciambelline alla lavanda con glassa alle more
Foolproof Living is sharing a Summer Berry Tart
mykitchenkiosk is sharing mini chocolate pavlovas with blueberries
My daily sourdough bread is sharing Sourdough lemon poppy seed bread cake with lemon icing
Gourmet Project is sharing Earl Grey Tea Mousse
La Panificatrice is sharing Folle Syllabub ai frutti di bosco
Rustica Retro is sharing Passionfruit Sponge
Vermilion Roots is sharing Pandan coconut cake with kaya
gretchen Gretchen is sharing Cooling watermelon cakes
Persian Foodie is sharing Orange blossom cupcakes
linking up at
Super cool, as always 🙂
There were a bunch of super cool cakes for this birthday, yeah! m/
Mmm that sounds awesome, with all that apricot! Love the vertical roll design, I will have to try that sometime.
oh that is adorable and I can almost smell the chamomile apricot frangance
I'm in total awe with your flavor combinations. This sounds like something I'd totally enjoy. Well done!
Delicious! And of cours fantastic captures….
Love this one so much!! So beautiful and i bet it`s very delicious <3
The mood and the colors in this post are just breathtaking!
Beautifully photographed as well. Cheers!
Dear Aimee!
Each of these pictures look like a post card! Incredibily beautiful and the cake sounds like a dream. Seriously, this is poetry to me. I wish I could've tasted it, since I know I can't make such a sophisticated cake.
Thank you for bringing this beauty to Lab Noon's birthday party <3 I'm so honored!
I love your cake ideas so much! Amazing cake, what could be better than apricots-camomile combo. Splendid!