This is a great little recipe for any time you feel like you need some delicious cake in your life.

Made with my Countryside Chamomile blend it’s floral, light and a little sweet. I made this one vegan, but you can always just make a simple 2 egg mix for the same results

 It’s also a great way of using up the last bits from your loose leaf tea. I know a lot of people don’t like to brew them, but why throw them away?


100ml vegetable oil

170ml cold water

275g self-raising flour

200g caster sugar

Lemon zest

1tbsp countryside chamomile (either the dust from the bottom or crushed)


1tbsp countryside chamomile steeped in about 100ml boiling water for at least 20mins

85g Icing sugar


Heat the oven to 200C/180 fan, gas mark 6.

Line a 1lb loaf tin with baking paper (I use reusable ones)

Mix the flour, sugar, lemon zest and tea in a bowl.

Add the oil and water, mix until smooth.

Bake in preheated oven for around 30mins, check with a skewer (if it comes out clean, its ready)

Strain the tea that’s been brewing, mix with the icing sugar to make a drizzle. I would recommend sifting the sugar to avoid lumps (which I forgot to do….)

Poke lots of holes in the top of the cake and pour over whilst still hot from the oven.

Allow to all soak in and cake to fully cool, sprinkle with more countryside chamomile to finish it off and make it look pretty.