My passion for delightful little treats shines through with these Apple Chamomile Tea Cakes, which would be the perfect finale for an Ostara Dísablót. They beautifully combine the comforting flavors of Idunn's apple with the sweet aroma of chamomile, evoking the essence of spring.
Apple Chamomile Tea Cake
Makes 10 mini bundt cakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon chamomile, dried (you can cut open 2 tea bags to use the dried Chamomile)
- 3 eggs
- 1 cup sugar
- 1 cup yogurt, full fat
- 1/2 cup extra virgin olive oil
- 1 1/2 cups Macintosh apples or any tart apple variety, small dice
- 1/2 cup powdered sugar for dusting
Directions
Preheat oven to 350F. Spray or brush your mini bundt pans with olive oil. Lightly dust pans with flour.
In a large bowl, whisk together the flour, baking powder, salt, and chamomile.
In another bowl, whisk together the eggs, sugar, yogurt, and olive oil. Pour the wet ingredients over the dry and whisk together just until all ingredients are blended, using care not to over mix your batter. Fold the diced apples into the batter and pour into the bundt pans, fill only to 2/3's full to keep the pans from overflowing the mini bundts.
Bake cake for 20 to 25 minutes minutes or until center of cake is completely baked. To test for when it is done, insert a toothpick and it’s done when it comes out clean. Let cake cool and when it’s still a little warm turn over to unmold over a serving plate. Dust lightly with powdered sugar before serving.