August 21, 2023

Blueberry Chamomile Naked Cake

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Blueberry Chamomile Naked Cake embraces its simplicity, showcasing those moist layers like a proud peacock. The sprinkle of edible chamomile blossoms crowns this creation, making it a true masterpiece that’s as lovely as a spring morning. This cake is visually Stunning and Equally delicious.

For those who like a subtle not so sweet cake, I think you are going to love this cake. With just the right amount of sweetness, this cake really was delicious, and the Chamomile added a dimension that I have never experienced in a cake. This cake embraces its simplicity, showcasing those moist layers like a proud peacock. You can drizzle honey, which is optional over the top, and let it cascade down the sides a very elegant touch. And as if that wasn’t charming enough, a sprinkle of edible chamomile blossoms crowns this creation, making it a true masterpiece that’s as lovely as a spring morning.

Overall this cake was a Blue Ribbon Winner according to my sweet neighbor. It’s elegant, sophisticated, and delicious, and the will be the centerpiece of any social event. Give this Blueberry Chamomile Naked Cake a try soon. And send me pictures.

Blueberry Chamomile Naked Cake

Blueberry Chamomile Naked Cake embraces its simplicity, showcasing those moist layers like a proud peacock. The sprinkle of edible chamomile blossoms crowns this creation, making it a true masterpiece that's as lovely as a spring morning. This cake is visually Stunning and Equally delicious.

Print Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course Dessert

Cuisine American

Servings 28

Ingredients

1 cup canola oil
1/2 cup plain greek yogurt (such as Fage Greek Yoghurt 5%)
3 large eggs
2 cups granulated sugar (396g)
1 Tbls vanilla bean paste
1 1/2 cups buttermilk (full fat)
3 3/4 cups all purpose flour (532.5g)
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
3/4 cup high quality blueberry jam
2 cups fresh blueberries
honey (for drizzling Optional)
Chamomile Cream (steep the cream and tea bags the day before making cake)

Chamomile Cream – (steep the cream and tea bags the day before making the cake)

2 cups heavy cream
8 chamomile tea bags
8 ounces cream cheese
1/4 cup powdered sugar

Instructions

1. Preheat oven to 350 degrees F. Grease three 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray.  
2. In the bowl of a stand mixer (or use a hand-held mixer) beat together the canola oil, yogurt, eggs, sugar, vanilla, and buttermilk. Add the flour, baking soda, baking powder, and salt and mix until just combined.   3. Pour the batter among the
3 cake pans; then gently swirl in the blueberry jam, leaving large streaks and not fully incorporating the jam. Bake for 28-30 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool for five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Let the cakes cool completely before assembling.  
4. Make this the day before. To make the chamomile cream. Add 1 cup cream to a small saucepan and bring to a simmer, but do not boil, simmer 1 minute and remove from the heat. Add the tea bags, cover, and steep for 10-15 minutes. Remove the tea bag and place the cream in the fridge to chill completely. Be sure to measure cream again and add if needed for 2 full cups of cream. Next day, beat the cream cheese in a stand mixer until fluffy, add the chilled chamomile cream and the remaining 1 cup of cream and whip until stiff peaks form. Stir in the powdered sugar. Keep stored in the fridge.
  5. To assemble, place one cake layer on a serving plate or cake stand and drizzle lightly with honey. Spread 1/3 of the chamomile cream over the cake and add a handful of fresh blueberries Repeat with the remaining 2 cake layers. Be careful not to overfill your layers with fruit or the cake will be hard to slice. Serve or store in the fridge for up to 1 day. If desired, decorate the cake with chamomile flowers.