If you thought tea was just an aromatic beverage that made your mornings and afternoons and sometimes nights better, you have to try them in baked goods. I’m not just referring to Chai and Earl Grey or the populat matcha tea. I’m talking about the delicate, floral flavour of chamomile tea. Who knew a couple of tea bags steeped in milk could pack so much flavour into this Chamomile Cake.

If like me, you’re a little tired of the same old flavours in cake and have made enough Biscoff and cookie dough treats, it’s time to try out this new sweet tea infused number that will blow you away with it’s elegant simplicity. The raspberries lend a gogeous colour as well as a taste punch in every mouthful. The ground almonds provide a delicious nutty texture while the sour cream icing ties them all together. This Raspberry and Chamomile Cake comes together very quickly, yet with an impressive outcome.
If you’re a fan of raspberry cakes, check out this Raspberry and Yoghurt Cake or this No bake Raspberry and Lychee Cheesecake

Raspberry and Chamomile Cake
Makes a 7 inch round cake

½ cup (120 ml) milk
2 teabags, chamomile tea
1/3 cup (75 g) unsalted butter, room temperature
1/3 cup + 1 tbsp (81 g) granulated/castor sugar
2 eggs
3/4 cup (94 g) self-rising flour
1/2 cup (51 g) almond meal (ground almonds)
1/2 cup raspberries (fresh or frozen), extra for decoration

Sour cream icing
2/3 cup (79 g) powdered sugar
2 tbsp...