So much of February has been rain. Like lots of rain. The one week it rained for about a week, pure craziness. Anyway the rain made me think cake and cake made me think tea and so I put them together to make this yummy cake to enjoy with some amigos.
You can definitely use other flavors of tea to make your cake. Rooibos is my favorite and so that’s what I had chosen for this occasion.
- 125g butter
- 125g sugar
- 5ml vanilla essence
- 2 eggs
- 125g self raising flour
- 1 tea bag
- 1/4 cup milk
- 1/2 cup of water
- 1 teabag
- 1/2 cup of castor sugar
- 1/2 teaspoon vanilla
- 225ml cream
- 5ml Vanilla essence
- 3 teaspoons of sugar
- In a medium bowl place the sugar and butter and whisk on a low to medium speed for about 2 mins (until light a fluffy (if you don’t have an electric which use your normal whisk and maybe whisk for about 5 mins – again till light and fluffy)
- Add the sifted flour into the mixture and whisk for about a minute until combined.
- Add your eggs into the bowl, one egg at a time, then add the vanilla essence.
- Once combined, add your teabag leaves and milk and whisk for about 10 seconds until combined and smooth batter
- Place the batter in a tin of any sort. You may make muffins or loaf or a round cake like I did.
- Bake for 27-30 minutes at 160 degrees Celsius.
- Once done (poked with a toothpick) all the cake to cool in the tin.
While the cake bakes
- In a medium saucepan, add your sugar, water, teabag and vanilla essence together.
- On a medium heat, stir the mixture until the sugar is completely dissolved.
- Once sugar is dissolved, take it off the heat and allow to cool.
- Whisk the cream, vanilla essence and sugar together in a bowl until soft peaks form.
- Drizzle the rooibos syrup over your cake. Put as much as you want on. This will give the cake the rooibos yummy taste.
- Spoon the cream mixture atop of the cake and spread evenly.
- Add flowers, sprinkles or whatever your heart desires to decorate the cake.
Enjoy on both a cold raining day or with a couple of friends and tequila (haha).
Adapted from Lorraine Elliot