Rose and rooibos cake

Recipe from: 12/1/2005 12:00:00 AM

Ingredients 10
Servings 12
Time 40

Ingredients

  • 2
    rooibos tea bags
  • 4
    large eggs
  • 220
    g
    sugar
  • 210
    g
    cake flour
  • 15
    ml
    baking powder
  • 125
    ml
    sunflower oil
  • 150
    g
    Icing: butter, softened
  • 425
    g
    icing sugar, sifted
  • 25
    ml
    rose-water
  • 20
    g
    sugared rose petals, to decorate
 

Method

35
 
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.

 

Read more on: starch  |  bake
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.