Rooibos cake with whipped coconut cream

Rooibos cake with whipped coconut cream

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MAKES 1 // HANDS-ON 45 min // HANDS-OFF 30 min

INGREDIENTS
For the sponge cake
2 rooibos teabags
1 tsp vanilla essence
200g sugar
125g butter, softened
3 eggs, at room temperature
190g flour
4 tsp baking powder
¼ tsp cinnamon
Pinch of salt
For the rooibos syrup
125 ml smooth apricot jam
60 ml honey
1 rooibos teabag
For the whipped coconut cream
2 × 400 ml tin coconut cream, opened, refrigerated overnight
1 tbsp icing sugar
125 ml coconut flakes, lightly toasted

METHOD
For the sponge cake
1. Preheat oven to 170°C. Grease and line a cake tin.
2. Steep the teabags in 125 ml boiling water for 5 minutes. Add 125 ml cold water and vanilla. Set aside to cool.
3. Cream sugar and butter until pale. Whisk in the eggs, 1 at a time, until the mixture is thick.
4. Sift the flour, baking powder, cinnamon and salt into a bowl. Then fold into the egg mixture, alternating with the tea (remove the teabags first).
5. Pour into the tin. Bake for 30 minutes, until risen and golden.
6. Remove from the oven and set aside to cool slightly.
For the rooibos syrup
1. Place all the ingredients, plus 125 ml water, in a pot. Simmer over medium heat for 5 minutes, until reduced to a syrup.
2. Remove the cake from the tin. While the cake is still warm, drizzle over the rooibos syrup.
3. Set aside to cool completely.
For the whipped coconut cream
1. Put a metal bowl in the freezer for 10 minutes.
2. Pour only the thickened, cold coconut cream into the ice-cold bowl, leaving any water behind.
3. Beat for 5 minutes, until the coconut cream forms soft peaks. Sift in icing sugar and beat.
4. Cover the cake with whipped coconut cream and garnish with toasted coconut flakes.

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