Name: Rooibos, date and banana cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6-8 servings
Cuisine: Bake
Ingredients: 150 g dates pitted, chopped; 2 rooibos teabags; 2 bananas ripe, mashed; 1/2 tsp Robertson's bicarbonate of soda; 1 cup water boiled; 1/2 cup castor sugar; 125 g butter; 2 eggs; 2 1/2 cup flour; 1 1/2 tsp Robertson's baking powder; salt just a pinch; icing sugar to dust

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Ingredients (12)

150 g	dates — pitted, chopped
2	rooibos — teabags
2	bananas — ripe, mashed
1/2 tsp	Robertson's bicarbonate of soda
1 cup	water — boiled
1/2 cup	castor sugar
125 g	butter
2	eggs
2 1/2 cup	flour
1 1/2 tsp	Robertson's baking powder
	salt — just a pinch

TO SERVE:

icing sugar — to dust

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Method:

Preheat oven to 160°C.

Place dates and teabags in a bowl, sprinkle over bicarb and pour over boiling water to cover. Allow to soak for 10 minutes. Remove teabags, retaining liquid.

Cream sugar and butter together until light and fluffy. Add eggs, one at a time, beating well after each addition.

Sift in flour, baking powder and salt. Stir well to combine.

Add dates along with their soaking liquid and stir to combine. Mix in mashed bananas.

Spoon batter into a well-greased bundt or 20cm loaf tin and bake for 40 minutes or until an inserted skewer comes out clean. When cool, turn cake out of tin and dust with icing sugar before serving.

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