Bundt cake with chamomile and ginger tea and cream cheese and lemon topping
- 6 persons
- Preparation time
- 1 hour
Ingredients (for a shorter Bundt pan)
• 250ml milk
• 2 bags Franck Chamomile & Ginger with honey flavour tea
- 250g softened butter
- 200g sugar
- 1 vanilla sugar
- 3 eggs
- grated lemon pee
- 2 tablespoons lemon juice
- 250g cake (wheat) flour
- 1 baking powder
- pinch of salt
For cheese and lemon cream:
- 125g cream cheese
- 85g powdered sugar
- 1 teaspoon vanilla paste or vanilla extract
- 30g softened butter
- 20ml lemon juice
- 50ml milk
Coat a Bundt pan with melted butter, sprinkle with flour and cool well.
Heat the milk in a small saucepan, add two bags of honey-flavoured Franck Chamomile & Ginger tea, cover and infuse for 15 minutes. Take out the bags (squeeze them well), cool and strain through a fine strainer. Measure and add milk up to 250ml (something will remain in the tea bags).
Put softened butter in a mixing bowl, add sugar and vanilla sugar and whisk everything well with a mixer until frothy. Add lemon juice and zest and one egg at a time and mix after each one. Then add half the milk and mix briefly, then half the flour and mix. Repeat with remaining milk and flour.
Transfer the mixture to a mould, place it in a preheated oven to 180°C and bake for 45 minutes. Remove from the oven, let the cake cool down in the mould for about 15 minutes then turn it out onto a cooling rack to cool completely.
Make a topping of cream cheese and lemon: put cream cheese and softened butter in a bowl and mix well with a mixer. Add the vanilla, lemon juice and milk and mix everything together well with a mixer. The topping will be creamy and thick. Apply it first with a spoon and pour over the rest.
Serve immediately or cool slightly and then serve with a cup of your favourite tea.