Hot Toddy Cake

Scotch Chamomile Cake with Lemon Curd and Spiced Honey Meringue Buttercream

I don't know about you, but after the holidays are over, I'm over winter.  All the lights have come down and it's just cold and dark and all I want to do is snuggle up with something warm and read. And of course if that something warm is a bit tipsy, even better!

I've always loved tea but I had never had a hot toddy until about 2 years ago when my brother-in-law introduced me to them.  And man, does he make a good one!  What do I think the secret to his success is?  Mighty leaf chamomile citrus tea, monkey shoulder scotch, and good honey. I have been wanting to make this cake for awhile and I am SO glad I did because it has quickly become one of my favorites.  The chamomile and scotch flavors are subtle, while the lemon curd gives it a bit of a zing, and the honey meringue frosting adds a bit of sweetness.  I can't say this cake will cure a cold, but I think it will definitely put a smile on your face! :)

[ Ingredients ]
Scotch Chamomile Cake
3/4 cup + 2 tablespoon unsalted butter, at room temperature
1 ½ cups granulated sugar
3 cage-free large eggs
2 ¼ cups all-purpose flour
1 ½ teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
5 teabags Mighty Leaf chamomile citrus tea
1/3 cup scotch + more for brushing (I used Monkey Shoulder since it doesn't have much peat)

Lemon Curd
3 cage-free large egg yolks + 1 whole egg
1/4 cup fresh lemon juice, strained
1/2 cup granulated sugar
2 tablespoons butter

Spiced Honey Meringue Buttercream
4 cage-free large egg whites
1 cup granulated sugar
1 cup unsalted butter, cubed, at room temperature
2 tablespoons raw honey
1/2 teaspoon cinnamon (to taste)
1/4 teaspoon nutmeg (to taste)

[ Directions ]
Lemon Curd

1. In a heatproof bowl, whisk together egg yolks, egg, sugar, and lemon juice.
2. Set the bowl over simmering water and continue to whisk until the mixture thickens.
3. Remove from heat and stir in the butter until it is combined.
4. Press through a strainer to remove any lumps.
5. Cover with plastic wrap, pressing it down to the surface of the curd to prevent a skin from forming.
6. Refrigerate until cold.

Scotch Chamomile Cake

1. Preheat oven to 350 degrees F.
2. In (3) 6" cake pans, coat with butter, line with a parchment paper round, coat parchment with butter, and flour. Tap out any excess flour so the pan is just lightly coated.
3. In a small saucepan over low heat, bring the milk and 3 of the tea bags to a simmer. Simmer for 3 minutes. Remove from heat and let it return to room temperature with the tea bags still steeping.
4. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy.
5. Add the eggs to the mixture one at a time, beating well after each addition.
6. Add the scotch to the butter/egg mixture and mix until combined.
7. Cut open the remaining 2 tea bags and use a spice grinder to create a finer tea blend.
8. In a separate bowl, whisk together the flour, salt, baking, powder, and tea.
9. Add the flour mixture and milk to the butter mixture, alternating, starting and ending with the flour, mixing well after each addition.
10. Divide the batter into the (3) prepared cake pans.
11. Bake for 30-35 minutes, until a toothpick comes out clean from the center of the cake.
12. Let cakes stand for 10 minutes before removing from pans. Brush each cake with a little bit of the scotch and cool completely on a cooling rack.

Spiced Honey Meringue Buttercream

1. In a medium heatproof bowl, combine the sugar and egg whites.
2. Set the bowl over just simmering water and whisk continuously until the sugar is dissolved (or until the temperature reaches 140 degrees F).
3. Remove from heat and pour into a stand mixer fitted with the whisk attachment.
4. Whisk egg whites and sugar on high until room temperature (test this by touching the base of the bowl, it is cooled when the bowl is room temperature to the touch).
5. Continue whisking the mixture on high and gradually add the butter.
6. Once all the butter is incorporated, add the honey and the spices. 

Put it all together

1. ​When the cakes have cooled, use a cake leveler or a sharp knife to even out the cakes.
2. Layer the cakes, adding buttercream and the lemon curd between each layer.
3. Use the remainder of the buttercream to coat the outside of the cake.
4. Garnish with ground cinnamon, cinnamon sticks, and a twist of lemon.
5. Enjoy!