Chamomile Lemon Teacakes

Today in a brief pause from the scorching heat of these days, I baked this delicate, soft, moist cakes.
I’ve already eaten two while I was trying to take a decent picture...I admit that I was too busy stuffing my face to focus on the photographic process.
The teacakes have a delicate honey flavor because of the chamomile that soften the strong molasses taste of muscovado sugar, which I don’t particularly like if it’s too prominent. They have a pleasant fizzy lemony aftertaste, so they result to be perfect also for summertime. You won’t be disappointed, I promise!

Chamomile Lemon Teacakes 

Sift together in a large bowl:
1 cup millet flour
½ cup white rice flour
½ cup corn starch
1 + ½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon xanthan gum
2 or 3 teaspoons dry chamomile flowers, powdered with a food processor

Mix together in another bowl:
½ cup unsweetened soy milk
¼ cup fresh lemon juice (about 2 lemons)
¼ cup extra virgin olive oil
½ cup muscovado sugar
zest of 1 organic lemon

When the oven reaches the 180°C add the wet mixture to the dry mixture. Mix until combined (do not over mix). Pour into little molds (about 5-7, it depends on their size).
Bake at 180°C for 20 minutes or until the cakes have a sweet golden color.

Listening to : Elfin Saddle


  1. Oh wow, I would love to try this, chamomile and lemon sound so soothing, amazing.
    I wish my oven wasn't broken :(

  2. What beauties these little cakes are. I love the recipe, the chamomile flowers-- it's lovely. I'm going to bookmark for future use.

    P.S. I love your styling approach....simplicity is beautiful. =)

  3. @littlemissminny: Thank you dear! They are worth trying. Sorry to hear about the oven catastrophe !

    @lisa: Thank you!!! Tell me if you'll try it, I'd love to know how it goes. I love simplicity and minimalism in styling:)