Triple Berry Bundt Cake with a Chamomile Syrup and Lemon Glaze

Edible flowers are a huge trend for 2023. Luckily, you likely have them growing in your Rise Garden! Floral flavors can be tricky, but they don't have to be. To keep any floral dish from tasting like soap, start easy on the floral flavor and mix it with something fruity or sweet and/or a touch of tart. According to the USDA, edible flowers — blooms that are safe for human consumption and free from pesticides or other harmful chemicals — have been used in culinary traditions for centuries and are experiencing a significant resurgence in home cooking and baking.

Triple Berry Bundt Cake with a Chamomile Syrup and Lemon Glaze

Prep Time: 20 mins

Cook Time: 60 mins

Total Time: 1 hr 20 mins

Serves: 8p

Ingredients

• 2 1/2 cups all-purpose flour + 2 tbsp all-purpose flour (divided)
• 2 tsp baking powder
• 1 tsp sea salt
• 1 cup unsalted butter
• 1 3/4 cup granulated sugar
• Zest of 1 lemon
• 3 large eggs, at room temperature
• 1/2 tsp vanilla extract
• 3/4 cup Greek yogurt or buttermilk
• 3 cups mixed berries (1 cup of each variety)

Chamomile Simple Syrup

• 20 chamomile flowers
• 1/2 cup water
• 1 cup sugar

Lemon Glaze

• 2 cups powdered sugar
• Juice of 1 1/2 lemons
• 1 tbsp unsalted butter, at room temp

Directions

1. Step One: Preheat your oven to 350°F. Grease a 10-cup Bundt pan with butter or a nonstick spray. (We used nonstick spray, which we find has better results.)
2. Step Two: Make the chamomile simple syrup (a lightly sweetened floral infusion made by steeping fresh chamomile blooms in sugar water): Place the sugar and water into a non-stick pan. Bring to a simmer on medium-heat, stirring occasionally until the sugar is completely dissolved. Remove from heat and add the flowers. Steep for 15 mins then strain the simple syrup. Let is cool to room temp.
3. Step Three: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. Step Four: In the mixing bowl of your stand mixer, cream together the butter, sugar and lemon zest until light and fluffy, about 3-5 minutes.
5. Step Five: Place the mixer speed on low and then add one egg at a time, scraping down the bowl each time. Add in the vanilla extract and beat for 30 seconds.
6. Step Six: Add 1/3 flour mixture and beat until just combined and then add in half of the buttermilk or greek yogurt. Scrape down the mixture from the side. Add in another 1/3 of the flour and beat. Then add in the remaining flour and greek yogurt/buttermilk.
7. Step Seven: Toss the berries with the 2 tbsp of flour and then gently fold into the cake batter carefully not to squish the berries.
8. Step Eight: The batter will be thick. Spoon in into the bundt or cake pan and spread out evenly.
9. Step Nine: Bake for 60 minutes, rotating the cake 180 degrees mid-way through at 30 minutes. Test the cake with a cake tester or toothpick when there's 10 minutes left. It may still be very wet but don't adjust the baking time yet. The toothpick will be clean when the cake is done.
10. Step Ten: Let the cake pan rest on a wire rack for 30 mins and then invert it. And, drizzle the chamomile simple syrup onto the cake to let it absorb the liquid. Let it cool.
11. Step Eleven: While it's cooling, mix together in your stand mixer bowl, the powdered sugar, lemon juice and butter until smooth. Pour the glaze gently over the cake. Let it sit for 20-30 mins and serve!

Pro-tip: add Mini Snackable Strawberries or chamomile flowers as garnishes! Growing your own chamomile at home is easier than you might think — hydroponically grown herbs and flowers typically reach harvest maturity in as little as 21–28 days, and because indoor hydroponic systems use up to 95% less water than traditional soil gardening, you can feel great about growing ingredients right in your kitchen. Browse our seed pod collection to find chamomile and other edible flower varieties ready to grow in your Rise Garden.

Frequently Asked Questions

Can you grow edible flowers in a Rise Garden?

Yes — Rise Gardens offers several edible flower varieties including chamomile, pansies, violas, and nasturtiums, all of which can be grown in the hydroponic system under the LED grow lights. Edible flowers are one of the most exciting crops to grow at home because they transform everyday dishes into visually stunning, restaurant-quality presentations. Chamomile is particularly popular both for culinary use and as a calming herbal tea.

What edible flowers work well in baked goods?

Chamomile, lavender, rose petals, and violas are among the best edible flowers for baking because they are mild enough to complement sweet flavors without overpowering them. Chamomile syrup adds a subtle floral honey-like sweetness that is unmistakably elegant in cakes, glazes, and custards. Crystallized violas or pansies pressed onto the surface of glazed cakes or cupcakes create a stunning visual effect that makes baked goods look professionally crafted.

Are all flowers safe to eat?

No — many common garden flowers are toxic or treated with pesticides not approved for food use, so it is critical to only consume flowers that are specifically identified as edible and grown without harmful chemicals. Rise Gardens edible flower pods are grown in a clean, soil-free hydroponic environment with no pesticides, making them a genuinely safe choice for culinary use. Always confirm the variety before eating any flower, and avoid consuming flowers from florists or garden centers unless they are explicitly labeled as food-safe.

How do you make chamomile simple syrup for desserts?

To make chamomile syrup, steep 2 tablespoons of fresh chamomile flowers (or 2 chamomile tea bags) in 1 cup of hot water for 10 minutes, then strain and combine with 1 cup of sugar over low heat until dissolved. The resulting syrup has a delicate, floral sweetness that pairs beautifully with lemon glazes, pound cakes, panna cottas, and fruit tarts. Freshly grown Rise Gardens chamomile flowers make an especially aromatic syrup because they are at peak potency when harvested just before full bloom.