Ingredients - For the Cake
150g Butter
½ Cup Milk
5 Bags Laager Tea4Kidz+ Peach & Apricot flavour Rooibos Tea
½ Cup Sugar
3 Eggs
1 tsp Vanilla Essence
4 Cups Flour
1 tsp Baking Powder
Pinch Salt
Ingredients - For the Icing
1 TBSP Laager Tea4Kidz+ Peach & Apricot flavour Rooibos Tea
150g Butter
1 Cup Icing Sugar
¼ Cup Apricot Jam
Milk (if needed)
Method - For the Cake
- Preheat oven to 180°C and grease two 15 cm round cake tins
- Place butter, milk and Laager Tea4Kidz+ Peach & Apricot flavour Rooibos Tea bags in a pot. Bring to a simmer and cook for 5 - 7 minutes, depending on your preferred strength of tea. Remove from the heat and allow to cool slightly, then squeeze teabags to get all flavour and remove. Take 1 TBPS from the mixture and place in a separate container, this will be incorporated into the icing. Set aside
- Beat sugar, eggs and vanilla essence together until light and fluffy
- Sift together flour, baking powder and salt
- Add dry ingredients to the cooled tea mixture, then fold in the sugar mixture
- Pour equal amounts of the mixture into baking tins and bake for 20 - 25 minutes, or until a skewer comes out clean
- Remove from the oven and allow to cool - make sure that cakes are cooled completely before following the icing instructions
Method - For the Icing
- Beat the butter, icing sugar and the 1 TBSP of Laager Tea4Kidz+ Peach & Apricot flavour Rooibos Tea kept aside until a smooth consistency is achieved. If the mixture is too stiff, add a very tiny amount of milk
- Spread apricot jam on top of one of the cakes and the underside of the other, then place on top of each other
- Use the icing to ice the rest of the cake and add decoration if you choose
ENJOY!
Note: (If you add the whole mixture to one pan it could take up to 40 minutes to bake)
Credit: https://www.lovilee.co.za/rooibos-infused-cake-recipe/ adapted from mykitchen.co.za
