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honey almond einkorn cake with berries + chamomile frosting

Updated: May 8, 2022

adapted from savor the best

by birthday request of my middleborn boy, a strawberry chamomile cake

a smidge of almond flour gives a heavy textured crumb in an otherwise einkorn cake, with a hint of floral berry notes coming through. the star of the show is the chamomile frosting - infused raw cream gets whipped with cream cheese + homemade powdered maple sugar for a light, floral frosting that is good on its own and great on a cake.

fill (+top) your cake with sliced berries for more pronounced berry flavor + extra beauty too

best eaten outside in the sunshine with friends (as all things are)

· honey almond einkorn cake ·


1 3/4 cups all purpose einkorn flour

3/4 cup fine almond flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

12 tablespoons butter softened

3/4 cup honey (or sub maple syrup)

1/4 cup maple sugar (or sub coconut sugar)

3 duck eggs (or sub 4 chicken eggs)

1/3 strawberry jam (homemade stovetop works fine!)

1/2 cup sour cream

1 teaspoon almond extract

2 teaspoon vanilla extract

1 lb strawberries, for assembly


  1. preheat oven to 325°; grease + flour two 8" cake tins (or one 9x13)

  2. in a bowl, mix dry ingredients + set aside

  3. in a large bowl, cream butter, honey, and sugar with a hand mixer on medium. add eggs one at a time, beating well after each addition. mix in the strawberry jam + sour cream

  4. using a spatula, gently fold the dry mixture into the wet mixture just until no flour streaks remain

  5. divide into pans evenly + bake for 27-30min (begin checking 9x13 after 32min), until a knife inserted in the middle comes out clean

  6. let cool in pans for 15min before transferring to a cooling rack

· chamomile infused cream cheese frosting ·


2 cups raw heavy cream

1/2 dried chamomile flowers

1 cup cream cheese, softened

3/4 cup powdered maple sugar

1 tsp vanilla

1/8 tsp xantham gum (optional)


  1. warm the cream on the stove until very very warm, but not scolding. pour over dried chamomile; allow to sit + infuse at least 30min. strain through a fine mesh strainer (or tea strainer) + set into the fridge to cool

  2. in a medium bowl, beat cream cheese until very smooth; add infused cream + beat on high until soft peaks begin to form.

  3. add powdered sugar, vanilla, and xantham gum (if using); continue to beat until well incorporated

to assemble:

upon the first cake, place a generous layer of frosting + sliced berries; top with second layer + frost the rest generously

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