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Chamomile, Honey & Pine Nut Loaf by Dear Safia

Recipe, Styling & Photography by Safia Shakarchi of Dear Safia.
 

This delicious, tea-inspired loaf was created for us by talented friend Safia Shakarchi AKA Dear Safia - baker, food writer, photographer & founder of Another Pantry. Rest assured, it's sure to be as delicious as it is beautiful.

A note from Dear Safia...

Long weekends are perfect for baking, and if you’re like me you’ll want to make something that might (emphasis on the might...!) last for a few days and across a few occasions. A loaf cake is always one of my favourites when I know I’m going to have people over, or equally if I know I’ve got a few lazy days in a row when I might fancy a slice of something sweet with a cup of tea in the afternoon. The flavours of this cake feel perfect to mark the start of spring too — the fresh, floral chamomile, the smooth sweetness of the honey and the little hint of earthy indulgence from the pine nuts.

halfhalf

What you'll need

100ml milk
2 tbsp Good & Proper Loose Leaf Chamomile
200g unsalted butter, softened
180g golden caster sugar
50g good quality runny honey
3 eggs
250g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
50g pine nuts

To serve
Creme fraiche
Honey

Method

  1. Warm the milk gently in a small saucepan together with the loose leaf Chamomile. Bring up to a simmer but don’t allow to boil. Remove from the heat and leave to infuse for at least 30 minutes, or longer if you have time.

  2. Preheat the oven to 180C and grease and line a 2lb/900g loaf tin with baking paper.

  3. In the bowl of a stand mixer or using an electric whisk beat together the butter and sugar until fluffy. Pour in the honey and beat briefly to incorporate before adding the eggs in one at a time, beating again after each addition.

  4. In a separate bowl, combine the flour, salt, baking powder and bicarbonate of soda. Fold the dry ingredients into the wet mixture gently using a spatula.

  5. Pour the batter into the prepared loaf tin and sprinkle over the pine nuts. Bake in the oven for 40-45 minutes or until a skewer inserted comes out clean.

  6. Once baked, remove from the oven and allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

  7. Slice thickly and serve with a dollop of creme fraiche and a drizzle of honey. Serve with a freshly brewed cup of Good & Proper Chamomile tea!

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