Chamomile, Gooseberry & Curd Cheese Bundt

A few weeks ago, I was strolling around the garden, picking whatever fruits were ripe. Whilst deep in the depths of the gooseberry bush, I heard the most beautiful birdsong. I looked to my left and the tiniest Thrush was serenading me with its sweer melody atop my herb planter. It was then that my eye caught the chamomile, in full bloom. And whence this recipe was born.

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bundt cake, bundt recipe, summer cake, gooseberry, gooseberry recipe

Yield: 10

Author: Suze Morrison

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Chamomile, Gooseberry & Curd Cheese Bundt

Prep time: 45 MinCook time: 51 MinTotal time: 1 H & 36 M

A delicate cake with a stunning floral aroma, the tang of gooseberries just sings of summer!

Ingredients

Cake

• 180ml Whole Milk
• 2tbsp Lemon Juice
• 2tbsp Chamomile Tea
• 300g Plain Flour
• 2 ½ tsp Baking Powder
• ¼ tsp Bicarbonate of Soda
• ¼ tsp Flaky Salt
• 250g Curd Cheese, room temperature
• 180ml Rapeseed Oil
• 370g Golden Caster Sugar
• 3 Large Eggs, room temperature
• 2tsp Vanilla Extract

Gooseberry Glaze

• 100g Icing Sugar
• 20-50g Gooseberry Puree
• Gooseberries & Chamomile flowers to garnish

Instructions

1. Begin a few hours before by infusing the milk. Add the chamomile to the milk in a small pan and warm over a low heat. Remove from the heat and allow to cool to room temperature before straining and discarding the tea. Add the lemon juice and set aside.
2. Preheat oven 160C. Brush a 10 cup bundt pan with butter and lightly dust with flour. Set aside in the fridge to chill.
3. Whisk together the flour, baking powder, bicarbonate of soda and salt in a bowl until homogenous and set aside.
4. In a separate bowl, beat the curd cheese until smooth, then add the oil and sugar, along with vanilla. Once smooth, add the eggs one at a time, beating well between each addition.
5. Add the flour mixture, a little at a time, taking care not to over work the batter or else it will make the cake tough.
6. Spoon the batter into your prepared pan and bake on the middle shelf of the oven for 45-55 minutes or until a skewer comes out clean.
7. Allow to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
8. Meanwhile, whisk the gooseberry puree into the icing sugar to form a drizzle. Once cold, drizzle over the cake and garnish with chamomile flowers and gooseberries.

https://gourmetglow.co.uk/recipes/chamomile-gooseberry-curd-cheese-bundt