Description

Experience the unique aromatic delight of a Bay Leaf Cake, where fragrant bay-infused cream blends with a soft, cardamom-spiced butter cake. Slow-infused bay leaves impart subtle herbal notes to a rich cream reduction, which is then folded into a tender and moist cake batter. Baked to golden perfection in a bundt tin, this cake offers a delicate balance of sweetness and spice, perfect for an elegant tea time or special dessert.

Ingredients

Bay Infused Cream

1 cup heavy cream (or double cream)
10 bay leaves (fresh or dried)

Cake Batter

1¾ cup all purpose flour (or plain flour)
1¼ tsp baking powder
¾ tsp salt
½ tsp ground cardamom
10 tbsp unsalted butter (softened at room temperature)
1 cup granulated sugar (or caster sugar)
2 large eggs (ideally at room temperature)
1 tsp vanilla extract
½ cup bay cream (from the bay leaf infused cream reduction)

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Instructions

Prepare Bay Infused Cream: Pour the heavy cream into a medium saucepan and add the crumpled bay leaves. Infuse the cream over low heat, stirring occasionally, for about one hour, allowing it to reduce by half and thicken. Remove from heat and let it cool completely.
Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C, or 160°C fan). Grease and flour your baking tin(s); mini bundt tins are recommended, but a single large bundt pan works well too.
Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, salt, and ground cardamom. Set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until the mixture is light, fluffy, and pale in color, which usually takes about 3 to 5 minutes using a mixer.
Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition. Then mix in the vanilla extract until fully combined.
Combine Flour and Bay Cream: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just blended. Then fold in the cooled bay-infused cream until the batter is uniform and smooth.
Fill Baking Tin: If using smaller tins or donut molds, transfer the batter to a piping bag or a plastic bag with the tip cut off, and pipe the batter evenly until about ¾ full. For a large bundt pan, pour the batter in carefully and smooth the surface to distribute evenly.
Bake: Place the cake tin in the center of the preheated oven and bake for 30 to 45 minutes. Check doneness by inserting a skewer into the thickest part of the cake; it should come out clean when ready.
Cool and Serve: Remove the cake from the oven and let it cool in the tin for several minutes. Then turn it out onto a wire rack and allow it to cool completely before slicing and serving.

Notes

Use fresh bay leaves if possible for a more vibrant aroma; dried bay leaves also work well but may impart a slightly different depth of flavor.
Infusing the cream slowly over low heat is crucial to avoid boiling and to extract the delicate herbal notes properly.
Room temperature eggs and butter improve the cake’s texture and help ingredients combine more smoothly.
Allow the cake to cool completely for cleaner slices and better flavor development.
The bay cream can be stored in the refrigerator for up to 3 days if prepared in advance.
For a dairy-free option, substitute heavy cream with coconut cream and butter with a vegan alternative, though flavor will differ.

Prep Time: 1 hour 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: European