• Preheat your oven to 350°F / 180°C. Grease and line a 9” round cake pan.
• Add the butter, milk and chamomile tea to a small pan and over a medium/low heat until it melts together. Reduce the heat and simmer for 3 minutes.

  Remove from the heat, stir well and leave to steep for 10 minutes.
• Place a sieve over a mixing bowl and pour the chamomile-infused butter over it, to strain out all the tea. Reserve as much of the infused butter as possible and discard the sieved out tea.
• Beat the infused butter and sugar together for a few minutes. Add the eggs, one at a time, and beat in well. Add the vanilla and beat again.
• Sift the flour, baking powder and salt into the bowl, then stir to gently combine.
• Pour the batter into the prepared pan and smooth to the edges. Bake for 30-35 minutes or until an inserted skewer comes out clean.
• Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

How to make the Salted Honey Buttercream

• Beat the butter with an electric mixer until smooth.
• Add the honey and beat well. Add the powdered icing sugar and milk, then beat until smooth.
• Stir in the salt then spread the salted honey frosting over the cooled cake as desired.
• Decorate with chamomile flowers, if desired.