2 tablespoons loose chamomile flowers (I buy organic loose tea from health food shops)
100 grams room temperature butter, cut into cubes
½ cup manuka honey (you can use other varieties of honey)
5 free-range eggs (size 7)
1 teaspoon gluten-free baking powder
1 teaspoon vanilla extract
zest of 1 orange
zest of 1 lemon
2½ cups almond meal
400 grams cream cheese (I used the Philadelphia original block – not the spreadable version), at room temperature
2 tablespoons manuka honey
1 teaspoon vanilla paste
Line a 22cm springform cake tin with baking paper. I like to grease the tin first to ensure the paper fits snugly.
Preheat oven to 160°C.
Place the chamomile in a mortar and pestle. Grind until a fine powder, removing any green stalks. Add to a food processor, along with the butter and honey. Run until smooth. Add the remaining ingredients and process for a minute or two until well combined. Use a spatula to ensure all the butter and honey mixture is dislodged from the bottom for the bowl.
Pour the cake batter into the tin and wiggle it on a flat surface to smooth the top.
Bake for 40–45 minutes until a skewer comes out clean when inserted.
Leave to cool for 30 minutes before removing from the tin. Place in the fridge for 1 hour before topping.
Topping: Use an electric beater or food processor to whip together the cream cheese, honey and vanilla.
Top the cake with the cream cheese mixture using a wide knife or palate knife. Use long strokes and don’t be afraid to let it have a slightly rustic finish.
The cake can be stored in an airtight container for up to 4 days. Makes 1 cake