Cabbage & Camomile Cake

Prep time: 45 minutes

Cook time: 50 minutes

Serves: 8-10

  • *Will need a 20cm cake tin


270g of red cabbage (approximately ¼ of a small whole)

150g of diced butter + 1 Tbsp

½ cup honey + 2 tbsp

4 bags of chamomile tea

1 cup water

4 eggs

190g almond meal

90g self-raising flour

4 tsp of finely ground chamomile tea leaves – find this inside your tea bags (we used Twining’s)

250 mls pouring cream

3 tsp icing sugar


To begin, start slicing your cabbage as finely as possible. It’s easiest to slice your quarter in half lengthways, then slice thinly across ways, making sure to discard of any large hard pieces from the core. Place butter in pan, add cabbage and cook on a medium heat for a few minutes. When cabbage starts to wilt add 2 tbsp of honey. Reduce to a very low heat and cook, stirring occasionally, until it becomes caramelized (approximately 30 minutes).

Add the water and tea bags to a small saucepan. Bring to boil then reduce heat and simmer by half (approximately 20 minutes) put this aside to whisk in with your cream.

Grease and line a 20cm diameter cake tin with baking paper. Place butter and honey in a large mixing bowl and whisk using an electric beater beat until combined. Slowly add eggs one at a time, beating well after each addition. Fold through almond meal, flour, 3 tsp of the tealeaves and the cabbage. Pour into your cake tin and place into a pre-heated oven and cook for 30 minutes at 180 degrees. Reduce temperature to 160 degrees and cook for a further 20 minutes or until a thin skewer comes out clean when inserted into the middle of the cake. If after the first 30 minutes you find your cake is getting too brown secure a round of foil over tin for the remainder of the cook time. Once done remove from oven and place on wire racks to cool while you make your cream.

For the chamomile cream, place cream and icing sugar into large bowl and beat with electric mixer. When cream starts to thicken, slowly add 3 tbsp of the chamomile syrup and 1 tsp of chamomile tea leaves and beat until thick and creamy.

Remove cake from the tin, slice up, and enjoy with a good dollop of cream – Yum, cabbage for dessert!