This is a simple water icing made with strong camomile tea in place of plain water, which gives it a soft, honeyed, faintly apple-like flavour. It is lovely spooned over a plain sponge or a lemon cake, where the gentle camomile note comes through without taking over.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Camomile Cake Glaze recipe. Canonical: https://teas.co.uk/recipes/camomile-tea/camomile-cake-glaze/
The whole thing is just strong tea whisked into icing sugar, so the only knack is the consistency: thick enough to coat the back of a spoon, loose enough to drizzle. Add the tea a little at a time and you cannot go far wrong.
You'll need
- 1 tea bag of Rochambeau Camomile Infusion
- 50ml freshly drawn water at 100C, just off the boil
- 200g icing sugar, sifted
- 1 small bowl, 1 small balloon whisk
- 1 saucer for covering the steep
Method
- Steep the tea bag in just 50ml of just-boiled water for five minutes, covered, to make a strong concentrate.
- Lift out the bag, press it gently, and cool the concentrate for a few minutes.
- Whisk the icing sugar into the cooled tea a little at a time until smooth and pourable.
- Spoon or drizzle over fully cooled cakes, as it will run off anything still warm.
- Leave to set for about ten minutes before serving.
- Tip: too runny, whisk in more icing sugar; too thick, a few drops more tea, until it ribbons off the spoon.
Want the background, not just the brew?
Brewed with: Rochambeau Camomile Infusion 25 Tea Bags 40g
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