Start by making the chamomile tea: Steep the chamomile flowers in 12 ounces of freshly boiled water for 8 minutes—you want to make sure the tea is strong, but not bitter. Strain and then transfer 1/4 cup of the tea to a bowl or measuring cup and whisk in 3 heaping tablespoons of honey to make a chamomile-honey syrup. Set aside. (You can enjoy the remaining cup of tea while you are waiting for your cake to bake!)

Heat your oven to 325ºF (176ºC). Grease your pan(s) of choice with butter or lard and lightly sprinkle almond flour over the bottom of the pan. You can use parchment paper if desired, but I have had good results without it.

In a mixing bowl, combine your dry ingredients. In a separate bowl, whisk together the eggs, honey, vanilla, olive oil, and zest.

Add the wet ingredients to the dry ingredients and stir until just combined. Add the mixture to your pan(s) and bake for 20-25 minutes, or until done. (You do not want the batter to wiggle when you shake the pan).

Remove cake from the oven and let cool for 5-10 minutes. Remove from springform pans if you are going for a double decker cake. In a chilled metal mixing bowl, add the chilled whipping cream and whisk until the cream just begins to stiffen up. Add the sugar and whisk until it looks like whipped cream.

To assemble the layer cake, make sure the cake is fully cooled. Drizzle 1/2 of the chamomile-honey syrup over the cake and add a small layer of whipped cream. Put on the next layer and drizzle with the rest of the chamomile-honey syrup.* Top with the rest of the whipped cream and strawberries and garnish with your fresh spring flowers.

* If you’re making a simple, single-layer cake, simply drizzle the chamomile-honey syrup over the cake in the pan, top with fresh whipped cream, fresh sliced strawberries, and spring flowers.