Rose and rooibos cake

Ideas
12 servings Prep: 40 mins, Cooking: 35 mins
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Starch

By Food24 November 03 2009
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Ingredients (9)

2.00 rooibos — tea bags
4.00 eggs — large
220.00 g sugar
210.00 g flour — cake
15.00 ml Baking powder
125.00 ml sunflower oil
Icing: butter, softened
425.00 g icing sugar — sifted
25.00 ml rosewater
20.00 g rose petals — sugared
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Method:

Oven temperature: 180°C

1. Steep the tea bags in 125ml boiling
water in a measuring jug, and leave
for 20 minutes. Remove the tea bags
and add 125ml cold water to the
measuring jug.

2. Whisk the eggs and sugar until light.
Sift the dry ingredients and fold into the
egg mixture, alternating with the oil and
the tea.

3. Spoon the mixture into a greased
and lined 25cm cake tin and bake in a
preheated oven for 35 minutes or until
a skewer comes out clean. Leave to cool
completely.

4. Icing Beat the butter until light. Stir in
the icing sugar and rose-water, and beat
until creamy. If the mixture is too thick,
add a little milk to form a spreadable
consistency.

5. Spread the icing over the cake and
decorate with the rose petals.
Makes 1 cake.



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